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공과대학
식품생명공학과
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Results 111-120 of 142 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2005
Analysis of volatile compounds in bulgogi prepared by different heating procedures
김영석
Article
2005
Sensory evaluation and marketing: Measurement of a consumer concept
이혜성
Article
2005
Effects of selective oxidation of chitosan on physical and biological properties
김영석
Article
2005
Characterization of the overall flavor profiles and odor-active compounds in pine-mushrooms (Tricholoma matsutake Sing.) of different grades
김영석
Meeting Abstract
2005
Effect of pH on the formation of volatiles from the thermal interactions of taurine with reducing sugars
김영석
Meeting Abstract
2005
Effect of sensory characteristics and non-sensory factors on consumer liking of various canned tea products
김광옥
Article
2005
Isolation and genotyping of Enterobacter sakazakii from powdered infant formula manufactured in Korea
오상석
Article
2004
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
김광옥; 정서진
Article
2004
Comparison of the statistical analysis of hedonic data using analysis of variance and multiple comparisons versus an R-index analysis of the ranked data
김광옥
Article
2004
Selective oxidation of primary alcohol group in 1-monostearoyl glycerol mediated by 2,2,6,6-tetramethyl-1-piperidine oxoammonium ion
김영석
Article
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-Author
40
김광옥
2
김영경
39
김영석
1
김유리
1
김진영
14
박진병
1
서동순
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손연수
3
오미화
18
오상석
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d′
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Difference tests
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2-AFC
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A-Not A
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bulgogi
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Cognitive strategies
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Consumer acceptability
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Difference test
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Duo-trio
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Familiarization
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2009
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