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    3 research outputs found

    Design of VDT workstation according to ages for Korean

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    한국과학기술원
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    학위논문(석사) - 한국과학기술원 : 산업공학과, 2004.2, [ vi, 62 p. ]한국과학기술원 : 산업공학과
    KAIST Institutional Repository

    Sensory Characteristics of Demi-glace Sauce prepared by Fresh Basil with various level of salt composition

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    Publication venue
    'Culinary Society of Korea'
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    Field of study
    No full text
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    Sensory Test and Physiochemical Property of Marinade Mackerel with Herb Salt Solution

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
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