‘감각·소비자과학’이란?

이혜성

식품과학과 산업

2019 .03

Trends in sensory evaluation for quality analysis of agricultural food products

Min-A Kim

한국식품영양과학회 학술대회발표집

2023 .10

Carcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights

Choi ,  Young Min ,  Oh 외 1명

한국축산식품학회지

2016 .01

Sensory evaluation and food innovation: a new multi-step sensory profiling to quantify product attributes determining consumer satisfaction

Yeon-Joo Lee ,  Gyuwhan Lee ,  Hye-Seong Lee

한국식품영양과학회 학술대회발표집

2022 .10

산업체에서 제품 개발을 위한 감각과학의 활용과 소비자 연구 : 다류와 화장품 분야를 중심으로

김영경

식품과학과 산업

2019 .03

Qualitative and Quantitative Consumer Sensory Evaluation Methods

Jeehyun Lee

한국식품영양과학회 학술대회발표집

2022 .10

Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a review

Tae-Kyung Kim ,  Hae In Yong ,  Samooel Jung 외 2명

한국축산학회지

2021 .01

The Quest for Improving Validity in Consumer Sensory Measurement Method

Min-A Kim

한국식품영양과학회 학술대회발표집

2021 .10

Consumer testing beyond the sensory facility

Han Sub Kwak

한국식품영양과학회 학술대회발표집

2023 .10

Microbial, physicochemical, and sensory characteristics of vacuum-fried mackerel (Scomber japonicus) meat

Mi-Jeong Lee ,  Hee-Jin Gong ,  Sung-Joon Yoon 외 3명

한국수산과학회 양식분과 학술대회

2021 .04

Study on Sensory Characteristics of Korean Native Rice

Seung Eun Lee ,  Young-Hee Pa ,  k

한국식품영양과학회 학술대회발표집

2023 .10

Quantitative Sensory Evaluation of Korean Traditional Foods

Han Sub Kwak

한국식품영양과학회 학술대회발표집

2018 .10

국내 육가공 산업의 현황과 전망

김형상 ,  진구복

식품과학과 산업

2018 .09

Meat analog as future food: a review

Isham ,  i Ismail ,  황영화 외 1명

한국축산학회지

2020 .01

소량의 쌀 시료로 신속한 식미 관능평가를 위한 컵 배열 순위법

이점식 ,  곽지은 ,  윤미라 외 10명

한국육종학회지

2015 .01

Application of Consumer and Sensory Research in the Development of Plant Based Milk

Heejin Kim

한국식품영양과학회 학술대회발표집

2022 .10

Recent Applications of Potentiometric Electronic Tongue and Electronic Nose in Sensory Evaluation

Sungeun Cho ,  Md. Shaki ,  Moazzem

Preventive Nutrition and Food Science

2022 .12

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

Cho ,  Soohyun ,  Kang 외 15명

한국축산식품학회지

2018 .01

Exploring the multifaceted factors affecting pork meat quality

S ,  iniwas Pandey ,  김신아 외 18명

한국축산학회지

2024 .09

Comparison between Chemical Properties and Sensory Evaluation in Commercial Kimchi

Yun-Jeong Choi ,  Ji yeong Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10