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공과대학
식품생명공학과
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Results 1-10 of 11 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2018
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
김광옥; 이소민
Article
2011
Analytic approaches to evaluation modify hedonic responses
김광옥; 이소민
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
2018
CATA and RATA questions for product-focused emotion research: Five case studies using emoji questionnaires
김광옥; 이소민
Article
2016
Age and gender differences in the influence of extrinsic product information on acceptability for RTD green tea beverages
김광옥; 이소민
Article
2015
Influence of intrinsic factors and extrinsic product information on acceptability for Mulnaengmyeon (Korean traditional cold noodle) broth
김광옥; 김진영; 이소민
Article
2015
Sensory characteristics and cross-cultural acceptability of sweet crispy chicken (Dakgangjeong) prepared using sauces with different ethnic Korean style flavors among Korean and Chinese consumers
김광옥; 이소민
Article
2017
Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages
김광옥; 이소민
Article
2019
Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium-Reduced Kimchi According to Age
김광옥; 이소민
Article
2016
Consumer acceptability of coffee as affected by situational conditions and involvement
김광옥; 이소민
Article
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김영경
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consumer acceptability
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CATA questions
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Consumers
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Emotion measurement
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extrinsic product information
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potassium chloride
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Research methods
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age and gender difference
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