참고문헌
- Kim YK, Jombart L, Valentin D, Kim KO. 2015. Familiarity and liking playing a role on the perception of trained panelists: A cross-cultural study on teas. Food Res Int 71: 155-164. https://doi.org/10.1016/j.foodres.2015.03.022
- 한국보건산업진흥원. 2015년 화장품산업분석 보고서.
- Kim YK, Kim YJ, Kim HC. 2015. A comparison of two facial cosmetic evaluation methods: Laboratory testing (forearm application) vs. HUT (face application). 11th Pangborn Sensory Science Symposium. AMOREPACIFIC Co., Seoul, Korea.
- Varela P, Ares G. 2012. Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Res Int 48: 893-908. https://doi.org/10.1016/j.foodres.2012.06.037
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Kim YK, Jombart L, Valentin D, Kim KO. 2013. A cross-cultural study using
$Napping^{(R)}$ : Do Korean and French consumers perceive various green tea products differently?. Food Res Int 53: 534-542. https://doi.org/10.1016/j.foodres.2013.05.015