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공과대학
식품생명공학과
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Results 1-6 of 6 (Search time: 0.0 seconds).
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Author(s)
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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
2004
A comparison of category and line scales under various experimental protocols
김광옥
Article
2004
Induction of scaling errors
김광옥
Article
2004
Consumers report preferences when they should not: A cross-cultural study
김광옥
Article
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dispersibility
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specific oxidation
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