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Analysis of Taste Intensity according to the Formulation of Various Animal Processed Foods using Electronic Tongue
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 신의철 | - |
| dc.contributor.author | 유세영 | - |
| dc.contributor.author | 문희성 | - |
| dc.contributor.author | 박현진 | - |
| dc.contributor.author | 반영란 | - |
| dc.contributor.author | 윤소정 | - |
| dc.contributor.author | 홍성준 | - |
| dc.contributor.author | 김현욱 | - |
| dc.contributor.author | 김경수 | - |
| dc.contributor.author | 정은주 | - |
| dc.date.accessioned | 2025-07-25T12:30:13Z | - |
| dc.date.available | 2025-07-25T12:30:13Z | - |
| dc.date.issued | 2024-10-23 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/79542 | - |
| dc.title | Analysis of Taste Intensity according to the Formulation of Various Animal Processed Foods using Electronic Tongue | - |
| dc.type | Conference | - |
| dc.citation.title | 한국식품영양과학회 국제학술대회 초록집 | - |
| dc.citation.startPage | 1 | - |
| dc.citation.endPage | 1 | - |
| dc.citation.conferenceName | 한국식품영양과학회 국제학술대회 | - |
| dc.citation.conferencePlace | 대한민국 | - |
| dc.citation.conferencePlace | 제주 | - |
| dc.citation.conferenceDate | 2024-10-23 ~ 2024-10-25 | - |
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