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공과대학
식품생명공학과
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Results 1-7 of 7 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2004
Developing a descriptive analysis procedure for evaluating the sensory characteristics of soy sauce
김광옥; 정서진
Article
2014
Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: A case study on barbecue sauce
김광옥; 정서진
Article in Press
2021
Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia
김광옥; 정서진
Article
2014
Effect of familiarity on a cross-cultural acceptance of a sweet ethnic food: A case study with Korean traditional cookie (Yackwa)
김광옥; 정서진
Article
2012
Comparing the liking for Korean style salad dressings and beverages between US and Korean consumers: Effects of sensory and non-sensory factors
김광옥; 정서진
Article
2012
Sensory characteristics and cross-cultural comparisons of consumer acceptability for gochujang dressing
김광옥; 홍재희; 정서진
Article
2020
Development and validation of the food involvement inventory (FII) featuring the attitudinal constructs
김광옥; 이은경; 정서진
Article
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2010 - 2019
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