Investigation of Korean preferred sensory attributes of beer by employing fuzzy reasoning in sensory evaluation

이승주

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Investigation of Korean preferred sensory attributes of beer by employing fuzzy reasoning in sensory evaluation

Authors: 이승주

Issue Date: 16-Jun-2015

URI: https://scholarworks.dongguk.edu/handle/sw.dongguk/51339

Place: 국제연합
퀘백 컨벤션 센터

Conference Date: 2015-06-14 ~ 2015-06-18

Conference Name: International Congress on Engineering and Food

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Appears in Collections: College of Life Science and Biotechnology > Department of Food Science & Biotechnology > 2. Conference Papers

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