2007 | ‘Preference’ and ‘No preference’ responses when identical pair or non-identical pair was presented in different test protocols | 김혜선 | Master's Thesis |
2007 | Analysis of amino acids, organic acids, and fatty acids in Cheonggukjang according to fermentation period | 박민경 | Master's Thesis |
2006 | Relationship between sensitivity to 6-n-propylthiouracil (PROP) and consumer rejection threshold among young Korean consumers | 이윤미 | Master's Thesis |
2007 | 건강기능식품에 대한 위해 분석 및 안전성 평가방법 연구 | 성동은 | Master's Thesis |
2007 | 솔비톨의 첨가가 강정의 저장성에 미치는 영향 | 백은영 | Master's Thesis |
2007 | sensory characteristics and consumer acceptability of green teas processed at different conditions | 이옥희 | Master's Thesis |