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  1. 1
    Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef)

    Sensory characteristics and cross-cultural acceptability of Chinese and Korean consumers for ready-to-heat (RTH) type bulgogi (Korean traditional barbecued beef) von Jo, Su-Gyeong, Lee, Soh Min, Sohn, Kyung-Hyun, Kim, Kwang-Ok

    Veröffentlicht in Food science and biotechnology

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  2. 2
    Social Adaption of Persons With Spinal Cord Injury by Modified Barthel Index

    Social Adaption of Persons With Spinal Cord Injury by Modified Barthel Index von 손경현, 방요순


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  3. 3
    상지 운동학습에 의한 뇌졸중 환자의 일상생활동작 수행능력의 변화

    상지 운동학습에 의한 뇌졸중 환자의 일상생활동작 수행능력의 변화 von 방요순, Bang Yo Sun, 손경현, Son Gyeong Hyeon


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