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Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Physicochemical and Sensory Characteristics of Kakdugi in Which Red Pepper is Replaced with Red Pimiento
Jin Hee Kim, Mee Ree Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
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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 ,
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슈도 랜덤 코드와 기하학 코드를 이용한 광학적 Angle Sensor
슈도 랜덤 코드와 기하학 코드를 이용한 광학적 Angle Sensor
김희성, 도규봉, | 대한전자공학회 | 2004 ,
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Somatosensory & Motor Research
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