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공과대학
식품생명공학과
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Results 1-10 of 99 (Search time: 0.0 seconds).
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Issue Date
Title
Author(s)
Type
2015
Changes in Volatile Compounds of Waxy Rice and Gangjeong (a traditional Korean oil-puffed snack) under Different Steeping Conditions
김광옥
Article
2013
The effects of demographics and brand information on acceptability of commercial beverage products
김광옥
Article
2010
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
김광옥; 홍재희
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
2020
Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup
김광옥
Article
2008
Sensory characteristics and consumer liking of commercial sojues marketed in Korea
김광옥; 이혜성
Article
2009
Optimizing steeping conditions of waxy rice based on the sensory properties of Gangjung (a traditional Korean oil-puffed snack)
김광옥
Article
1998
A new approach to category scales of intensity II: Use of d′ values
김광옥
Article
2014
Patterns of sweet liking in sucrose solutions and beverages
김광옥
Article
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김영경
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Consumer acceptability
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CATA questions
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consumer acceptability
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extrinsic product information
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