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공과대학
식품생명공학과
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Results 1-4 of 4 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
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
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
2007
Sensory properties and consumer acceptability of coffee drinks contained sucralose and acesulfame-K
김광옥; 이혜성
Article
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-Author
1
이소민
2
이혜성
-Subject
2
Sensory properties
1
Acesulfame-K
1
Acid-hydrolyzed vegetable protein
1
Brand image
1
CATA reasons of liking and disliking
1
Cross-cultural comparison
1
Dakgangjeong (sweet crispy chicken)
1
Doenjang soup
1
Enzyme-hydrolyzed vegetable protein
1
Ethnic Korean flavor
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-Date issued
2
2010 - 2020
2
2007 - 2009
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