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• 2011

• The Science & Technology
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• 2009

• Journal of Information Management
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• v.7 no.4
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• 1974

• Monthly Duck's Village
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• s.51
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• pp.102-103
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• 2007

• Monthly Duck's Village
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• s.41
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• 2006

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 1998.06a
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• 1998

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• Korean Architects
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• 2020

• Korean Journal of Environment and Ecology
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• v.22 no.5
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• pp.595-597
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• 2008

We photographed a nest of Bubo bubo kiautschensis in Icheon, Gyeonggi-do, which had laid 3 eggs and was incubating the eggs. Although 2 chicks were hatched from the 2 eggs, one of them disappeared and the other of them died in March 8, 2007. After that, the parent bird ate the dead chick and left the nest abandoning breeding the next day.

• Journal of the Korean Home Economics Association
• /
• v.47 no.3
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• pp.79-85
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• 2009

This study examined the effects of added amounts of Lotus root powder on the physical and sensory properties, and consumer acceptability of Jook. As the level of Lotus root powder increased, L-value decreased and a and b values increased. The Jook also had higher viscosity and lower spreadability values as the amount of Lotus root powder increased. Sensory characteristics, such as color intensity, viscosity, nutty taste, and off-flavor increased significantly with the addition of Lotus root powder. A consumer acceptability test indicated that the 25% Lotus root powder group had the highest overall acceptability, appearance, flavor, and texture. In conclusion, to enhance the quality of Jook, a 25% addition of Lotus root powder would be the most beneficial.