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dc.contributor.author김광옥*
dc.date.accessioned2016-08-28T11:08:14Z-
dc.date.available2016-08-28T11:08:14Z-
dc.date.issued2014*
dc.identifier.issn0887-8250*
dc.identifier.otherOAK-12222*
dc.identifier.urihttps://dspace.ewha.ac.kr/handle/2015.oak/228438-
dc.languageEnglish*
dc.publisherBlackwell Publishing Ltd*
dc.titleSensory Perception of Yackwa (Korean Traditional Fried Cookie) by Consumer Groups of Different Age Using the Sorted Napping Procedure*
dc.typeArticle*
dc.relation.issue6*
dc.relation.volume29*
dc.relation.indexSCI*
dc.relation.indexSCIE*
dc.relation.indexSCOPUS*
dc.relation.startpage425*
dc.relation.lastpage434*
dc.relation.journaltitleJournal of Sensory Studies*
dc.identifier.doi10.1111/joss.12123*
dc.identifier.wosidWOS:000346054500005*
dc.identifier.scopusid2-s2.0-84918566963*
dc.author.googlePark H.S.*
dc.author.googleLe S.*
dc.author.googleHong J.H.*
dc.author.googleKim K.O.*
dc.contributor.scopusid김광옥(7409315718;57193501163)*
dc.date.modifydate20240322114551*
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공과대학 > 식품생명공학과 > Journal papers
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