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공과대학
식품생명공학과
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Results 21-30 of 40 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2007
Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
김광옥; 이혜성
Article
2007
A comparison of the discriminating power of anova and r-index analyses of hedonic data for various products and experimental protocols
김광옥
Article
2007
The sensory interactions of organic acids and various flavors in ramen soup systems
김광옥; 이혜성; 김유리
Article
2007
Physicochemical properties of cellulose selectively oxidized with the 2,2,6,6-tetramethyl-1-piperidinyl oxoammonium ion
김광옥
Article
2007
Effects of cosolvents on the decaffeination of green tea by supercritical carbon dioxide
김광옥; 김영석
Article
2006
Thurstonian models and variance I: Experimental confirmation of cognitive strategies for difference tests and effects of perceptual variance
김광옥
Article
2006
Thurstonian models and variance II: Experimental confirmation of the effects of variance on thurstonian models of scaling
김광옥
Article
2006
Structural modification of pectin by pectin methyl esterase (PME): Effects on rheological and sensory properties of pectin gels
김광옥
Meeting Abstract
2005
Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products
김광옥
Article
2004
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
김광옥; 정서진
Article
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김영경
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김영석
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서동순
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이소민
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이혜성
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Consumer acceptability
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Sensory properties
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Acesulfame-K
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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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