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공과대학
식품생명공학과
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Results 31-40 of 46 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2016
Consumer acceptability of coffee as affected by situational conditions and involvement
김광옥; 이소민
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
2010
Impacts of glutathione maillard reaction products on sensory characteristics and consumer acceptability of beef soup
김광옥; 김영석; 홍재희; 이상미
Article
2016
Exploration of flavor familiarity effect in Korean and US consumers' hot sauces perceptions
김광옥
Article
2017
Concurrent elicitation of hedonic and CATA/RATA responses with Chinese and Korean consumers: Hedonic bias is unlikely to occur
김광옥
Article
2012
Sensory Characteristics and Consumer Acceptability of Beef Stock Containing the Glutathione-Xylose Maillard Reaction Product and/or Monosodium Glutamate
김광옥
Article
2017
Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)
김광옥
Article
2017
Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers
김광옥; 이은경
Article
2011
Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions
김광옥; 김영석; 홍재희; 이상미
Article
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김영경
6
김영석
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김진영
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이상미
7
이소민
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이은경
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이혜성
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정서진
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조미숙
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consumer acceptability
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Acceptability
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CATA questions
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extrinsic product information
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Familiarity
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waxy rice
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age and gender difference
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age difference
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alpha-Amylase
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Balsamic vinegar
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2017
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