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11
Effects of the State of Consciousness on Consumer in the Cognitive Sensory Evaluation of Food
Effects of the State of Consciousness on Consumer in the Cognitive Sensory Evaluation of Food
Sung-Woo Shine, Jae-Kun Chun, | 한국산업식품공학회 | 2005 ,
12
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Physicochemical and Sensory Properties of Dough and Cookie Added with Black Rice Flour
Jun Ho Lee, Gyeong Hwa Kim, Yang Sun Kim, | 한국산업식품공학회 | 2005 ,
13
Clustering Consumer Characteristics in a Cognitive Sensory Evaluation of Food
Clustering Consumer Characteristics in a Cognitive Sensory Evaluation of Food
Sung-Woo Shine, Jae-Kun Chun, | 한국산업식품공학회 | 2005 ,
14
Cognitive Sensory Evaluation of Potato Chips Using Cognitive Sensory Barcode and Frequency Curve Method
Cognitive Sensory Evaluation of Potato Chips Using Cognitive Sensory Barcode and Frequency Curve Method
Sung Woo Shin, Jae Kun Chun, | 한국산업식품공학회 | 2004 ,
15
Concept of Food Sensory Engineeribg and Its Application
Concept of Food Sensory Engineeribg and Its Application
J. K. Chun, | 한국산업식품공학회 | 2002 ,
16
슈도 랜덤 코드와 기하학 코드를 이용한 광학적 Angle Sensor
슈도 랜덤 코드와 기하학 코드를 이용한 광학적 Angle Sensor
김희성, 도규봉, | 대한전자공학회 | 2004 ,
17
Confidence Region of Identified Parameters and Optimal Sensor Locations Based on Sensitivity Analysis
Confidence Region of Identified Parameters and Optimal Sensor Locations Based on Sensitivity Analysis
Tetsushi Kurita and Kunihito Matsui (Japan), | 국제구조공학회 | 2002 ,
18
왜 맛있을까 - [전자책] : 옥스퍼드 심리학자 찰스 스펜스의 세상에서 가장 놀라운 음식의 과학
왜 맛있을까 - [전자책] : 옥스퍼드 심리학자 찰스 스펜스의 세상에서 가장 놀라운 음식의 과학
스펜스, 찰스, 594.019-4 | 어크로스:북스앤디지털[제작] | 2018 594.019-4,
19
IBM PC와 센서의 인터페이스
IBM PC와 센서의 인터페이스
Tompkins, Willis J, 566.2-T662i | 대영사 | 1992 566.2-T662i,
처음이전12마지막
1
Somatosensory & Motor Research
Carfax Publishing Company [, ]