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공과대학
식품생명공학과
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Results 11-20 of 40 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2008
Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences
김광옥; 이혜성
Article
2008
Properties of chestnut starches and steamed chestnuts with different pretreatment and storage conditions
김광옥; 서동순
Article
2008
Cognitive Mediation of Hedonic Changes to Odors Following Exposure
김광옥
Article
2008
Physicochemical properties of partially oxidized corn starch from bromide-free TEMPO-mediated reaction
김광옥
Article
2008
Effects of steeping temperatures and periods of waxy rice on expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥; 이혜성
Article
2008
Paired preference tests using placebo pairs and different response options for chips, orange juices and cookies
김광옥; 이혜성
Article
2008
Sensory characteristics and consumer acceptability of various green teas
김광옥; 이혜성; 김영경; 이소민
Article
2007
Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis
김광옥; 김영석
Article
2007
'Different-stimulus' scaling errors; effects of scale length
김광옥
Article
2007
Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)
김광옥
Article
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김영경
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김영석
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김유리
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박진병
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서동순
1
이소민
10
이혜성
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정서진
-Subject
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Consumer acceptability
2
Sensory properties
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Acesulfame-K
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Attention
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blanching
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Brand image
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chestnuts
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Cognition
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Cognitive decision strategy
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Congruency
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2009
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