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공과대학
식품생명공학과
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Results 1-8 of 8 (Search time: 0.0 seconds).
Item hits:
Issue Date
Title
Author(s)
Type
2010
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG
김광옥; 홍재희
Article
2010
Effect of copper speciation at different pH on temporal sensory attributes of copper
홍재희
Article
2009
Interaction of copper and human salivary proteins
홍재희
Article
2011
Descriptive sensory analysis of copper and iron compounds in water in comparison with psychophysical measurement
홍재희
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
2011
Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions
김광옥; 김영석; 홍재희; 이상미
Article
2010
Effects of interval length between tasting sessions and sweetener level on long-term acceptability of novel green tea drinks
김광옥; 홍재희
Article
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