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  1. 1
    Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method

    Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method by Han Sub Kwak, Sang Sook Kim, Yoon Hyuk Chang, Mohammed Saleh, Youngseung Lee

    Published 2019-01-01
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  2. 2
    Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)

    Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang) by Yang Soo Byeon, Jungmin Oh, Kyung-Hyung Ku, Mi Jeong Kim, Sang Sook Kim

    Published 2024-10-01
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