• Coastal and Ocean
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• v.5 no.1
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• pp.77-80
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• 2012

• 한국IT서비스학회:학술대회논문집
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• 2003.11a
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• pp.680-696
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• 2003

• Journal of the Korean Society of Food Culture
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• v.32 no.4
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• pp.323-331
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• 2017

This study examined the quality characteristics of Jeung-pyeon made with wet non-glutinous rice flour and rice wine. The samples of Jeung-pyeon were prepared with different ratios of cooked purple sweet potato (0, 3, 6, 9, and 12%) to analyze the water content, sugar content, pH, chromaticity, texture characteristics, and sensory evaluation. No significant difference in water content, sugar content, and springiness was observed among the 5 samples. The pH and volume showed the highest level at 0%. The L-value and b-value decreased while the a-value increased. The hardness, chewiness, and gumminess were highest at 9% and lowest at 12%. The extent of violet chromaticity and pore size were optimal in 9%. In addition, 9%-added purple sweet potato showed the highest score of odor, taste, texture, and overall acceptability. In conclusion, the optimal addition for the highest acceptability of cooked purple sweet potato was 9%.

• Journal of the KSME
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• v.56 no.2
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• pp.47-50
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• 2016

이 글에서는 웨어러블 디바이스 중에서 가장 대중화 된 '워치 및 밴드 형태' 제품의 비즈니스 전략 방법론을, 워치(밴드)의 가능한 기능 중심으로 다각도로 검토해보고자 한다.

• Journal of Korea Water Resources Association
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• v.33 no.S1
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• pp.925-930
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• 2000

• Magazine of the Korea Institute for Structural Maintenance and Inspection
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• v.16 no.1
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• pp.37-44
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• 2012

• Feed Journal
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• v.2 no.8
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• pp.82-83
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• 2004

최근사료산업의 발전방향이 생산 및 품질관리에서 안전성 확보 및 기능강화의 개념으로 전환되면서 면역증강사료의 중요성이 크게 대두되고 있는 가운데 면역증강사료의 제조 및 유통업체 현황을 다음과 같이 집계하였음.

• 한국지형공간정보학회:학술대회논문집
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• 2004.10a
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• pp.49-54
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• 2004

• Proceedings of the Korean Society of Coastal and Ocean Engineers Conference
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• 1994.07a
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• pp.31-32
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• 1994

• Proceedings of the Korea Water Resources Association Conference
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• 2000.05a
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• pp.967-972
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• 2000