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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
Aroma Active Compounds of Bulgogi Flavor is Produced by Continuous Reaction Process
한국식품영양과학회 학술대회발표집
2017 .10
Properties of Bulgogi sauce with crust derived from dry-aged beef loin
한국식품영양과학회 학술대회발표집
2020 .10
Growth Modelling of Listeria monocytogenes in Korean Pork Bulgogi Stored at Isothermal Conditions
한국축산식품학회지
2015 .01
Lactobacillus acidophilus 첨가량에 따른 흑염소 불고기의 품질특성
한국식품과학회지
2022 .10
‘감각·소비자과학’이란?
식품과학과 산업
2019 .03
Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi
한국식품영양과학회 학술대회발표집
2016 .10
Sensory evaluation research of meat product using sensory quality factors and industrial utilization
한국식품영양과학회 학술대회발표집
2023 .10
Sensory Properties of Some Processed Foods in Relation to Sodium Reduction
한국식품영양과학회 학술대회발표집
2015 .08
Automatic Perfume Machine and Fragrance Recipe Recommendation System through Artificial Intelligence
한국잡초학회 별책(학술대회 초록집)
2022 .10
Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction
한국식품영양과학회 학술대회발표집
2022 .10
Effect of Novel Starter Culture on a Quality Improvement, Sensory and Antioxidant Properties of Doenjang
한국식품영양과학회 학술대회발표집
2015 .08
Consumer testing beyond the sensory facility
한국식품영양과학회 학술대회발표집
2023 .10
Study on Sensory Characteristics of Korean Native Rice
한국식품영양과학회 학술대회발표집
2023 .10
Comparative Study of Puffing Fermented Ginseng Beverage on Sensory Properties
한국식품영양과학회 학술대회발표집
2016 .10
Qualitative and Quantitative Consumer Sensory Evaluation Methods
한국식품영양과학회 학술대회발표집
2022 .10
Sensory profiling method with superior product discrimination: a two-step rating-based ‘double-faced’ applicability (DFA) test with quantitative output measure (d"A)
한국식품영양과학회 학술대회발표집
2022 .10
The Quest for Improving Validity in Consumer Sensory Measurement Method
한국식품영양과학회 학술대회발표집
2021 .10
Sensory Properties and Flavor Profiles of Onion Seasonings Prepared by Different Extraction Methods
한국식품영양과학회 학술대회발표집
2022 .10
The Sensory Properties of Fermented Red Pepper Sauce added Native Grass
한국식품영양과학회 학술대회발표집
2016 .10
Nutrition and Sensory Properties of Sargassum fusiforme in the Wando
한국식품영양과학회 학술대회발표집
2023 .10
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