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1
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
2
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Characterization of Aroma Components in Barley Bran Sauce Using Statistical Analysis
Choi, U.-K., | 한국식품과학회 | 2007 ,
3
Enhancement of the Glass Forming Ability of Cu-Zr-Al alloys by Ag Addition
Enhancement of the Glass Forming Ability of Cu-Zr-Al alloys by Ag Addition
Do- Soo Sung, O-Jib Kwon, Eric Fleury, Ki-Bae Kim, | 대한금속.재료학회 | 2004 ,
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