Concept of Food Sensory Engineering and Its Application - koreascholar

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Concept of Food Sensory Engineering and Its Application KCI 등재

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URLhttps://db.koreascholar.com/Article/Detail/286362

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산업식품공학 (Food Engineering Progress)

제6권 제3호 (2002.08)
pp.288-299

한국산업식품공학회 (Korean Society for Food Engineering)

키워드

Vasubandhu consciousness sensory evaluation bar code curve pattern

저자

J.K. Chun(Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University) Corresponding author

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