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공과대학
식품생명공학과
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Results 51-60 of 99 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2007
'Different-stimulus' scaling errors; effects of scale length
김광옥
Article
2003
Structured and unstructured 9-point hedonic scales: A cross cultural study with American, Japanese and Korean consumers
김광옥
Article
2021
Flavor Profiling by Consumers Segmented According to Product Involvement and Food Neophobia
김광옥; 정서진
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
2014
Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: Effects on texture, release and perception of aroma in gels of similar modulus of elasticity
김광옥; 김영석
Article
2010
Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang)
김광옥
Article
2008
Difference test sensitivity: Comparison of three versions of the duo-trio method requiring different memory schemes and taste sequences
김광옥; 이혜성
Article
2007
Effects of steeping conditions of waxy rice on the physical and sensory characteristics of Gangjung (a traditional Korean oil-puffed snack)
김광옥
Article
2017
Measurement of product emotions using emoji surveys: Case studies with tasted foods and beverages
김광옥; 이소민
Article
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-Author
4
김영경
9
김영석
1
김유리
1
김진영
2
박진병
1
서동순
3
이상미
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이소민
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이은경
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-Subject
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Consumer acceptability
3
CATA questions
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consumer acceptability
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Acceptability
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Consumers
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Emotion measurement
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extrinsic product information
2
Familiarity
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potassium chloride
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RATA questions
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2020 - 2021
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2010 - 2019
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2000 - 2009
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