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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.327 - 334
차성수 (경희대학교 조리외식경영학과) , 조윤주 (경희대학교 조리외식경영학과) , 윤혜현 (경희대학교 조리외식경영학과)
Purpose: The study was conducted to investigate the basic taste and the sensory properties of coffee according to cup color. Methods: Attribute difference tests were performed for basic taste solution and coffee samples in six different colored paper cups by 68 trained panelists. In addition, a chec...
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