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공과대학
식품생명공학과
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Results 11-20 of 52 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2017
Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers
김광옥; 이은경
Article
2017
Consumer perception of balsamic vinegar: A cross-cultural study between Korea and Italy
김광옥
Article
2016
Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages
김광옥; 이소민
Article
2016
Consumer acceptability of coffee as affected by situational conditions and involvement
김광옥; 이소민
Article
2016
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions
김광옥
Article
2016
Physicochemical properties of enzyme-treated waxy rice flour and expansion properties of Gangjung (a traditional Korean oil-puffed rice snack)
김광옥
Article
2015
Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions
김광옥
Article
2015
Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)
김광옥
Article
2015
Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas
김광옥; 김영경
Article
2015
Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor
김광옥; 이소민
Article
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김영경
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김영석
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이은경
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CATA questions
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consumer acceptability
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Acceptability
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Consumer acceptability
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Consumers
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extrinsic product information
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Familiarity
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potassium chloride
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