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Investigation of Korean preferred sensory attributes of beer by employing fuzzy reasoning in sensory evaluation
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 이승주 | - |
| dc.date.accessioned | 2024-10-30T16:43:26Z | - |
| dc.date.available | 2024-10-30T16:43:26Z | - |
| dc.date.issued | 2015-06-16 | - |
| dc.identifier.uri | https://scholarworks.dongguk.edu/handle/sw.dongguk/51339 | - |
| dc.title | Investigation of Korean preferred sensory attributes of beer by employing fuzzy reasoning in sensory evaluation | - |
| dc.type | Conference | - |
| dc.citation.startPage | 192 | - |
| dc.citation.endPage | 192 | - |
| dc.citation.conferenceName | International Congress on Engineering and Food | - |
| dc.citation.conferencePlace | 국제연합 | - |
| dc.citation.conferencePlace | 퀘백 컨벤션 센터 | - |
| dc.citation.conferenceDate | 2015-06-14 ~ 2015-06-18 | - |
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