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공과대학
식품생명공학과
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Results 1-3 of 3 (Search time: 0.0 seconds).
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Author(s)
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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
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
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김진영
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이소민
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salty-congruent odor
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sodium reduction
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2016
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2015
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