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4 research outputs found
Effect on Quality Change of Cherry Tomato by CO2 Concentration of Flushed Gas and Storage Period
Author
Ali MS.
Anthon GE.
+17ย more
Davies JN.
Daล E.
Lopez Camelo AF.
Messina V.
Moon KD.
Park HW.
Solberg M.
Tijskens LMM.
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์ด์น์ฐ
์กฐ์๋
ํฉ์์
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
The Effects of Kimchi Product Selection Attribute on Customer Satisfaction and Repurchase Intent
Author
Ann R. Stasch
+22ย more
Cha YJ
Choi SY
Dube Renaghan L
Lee SH
Mohsin A.
Parasuraman A
Westbrook Robert A
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ํฉ์ฐ์ต
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Kimchi Added with Blue Crab
Author
Han JS.
Han KS.
+31ย more
Joen YJ.
Kang KO.
Kim BK.
Kim EM.
Oh YA.
Oh YA.
Rha YA.
Ryu BM.
Shin DH.
Soo-Yeong Park
Wu G.
Yoon SS
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์กฐ์ฉ๋ฒ
ํฉ์ธ๊ตญ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref
Quality Characteristics of Noodles added with Tomato Powder
Author
Ben-Amotz A
Cho YB
+37ย more
Dick JW
Ha SK
Hakala SH
Hart DJ
Hwang JH
Kim HK
Kim KS
Kim YS
Lee CD
Lee HB
Mascio PD
Park KD
Sin DH
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์ต์ํ
์ตํฌ์
ํ์๊ตฌ
ํ์ ํ
Publication venue
'Culinary Society of Korea'
Publication date
Field of study
No full text
Crossref