Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Byung Y. Kim"'
Autor:
Nicolas Durland, Michael Blue, William B. Yablon, Peter Stenger, Alejandro Johnson-Eusebio, Jeffrey Alderman, Byung Y. Kim, Michael Storey
Publikováno v:
Passive and Active Millimeter-Wave Imaging XXIII.
A 94 GHz electronic scan radar concept is presented that includes measured results of key 94 GHz hardware technical advancements that are required to bring to fruition a low cost millimeter wave radar front end. Described will be a system concept tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25ea18a48812f8ebca7559dfb4ef1318
https://doi.org/10.1117/12.2559473
https://doi.org/10.1117/12.2559473
Autor:
Byung Wook Yang, Hyeon Sook Park, Hye Kyung Kim, Joung Whan Park, Byung Y. Kim, Moo-Yeol Baik, Young Tae Hahm
Publikováno v:
Food Engineering Progress. 21:22-28
Ginger was steamed at 121 ℃ and 1.5 lb/in2 for 30 min, dried at 60℃ for 12 h, and each step was repeated nine times. During processing, the lightness (L* value) and yellowness (b* value) decreased from 85.65±0.33 and 26.99±0.20 in the non-treat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::378129aa5d7969c9f8084ce5cabc0b91
https://doi.org/10.13050/foodengprog.2017.21.1.22
https://doi.org/10.13050/foodengprog.2017.21.1.22
Publikováno v:
Journal of Food Science. 62:561-564
Shear stress, shear strain, whiteness of surimi gels made with high and low grades of Alaska pollock and Pacific whiting were investigated to determine linearity of their relationships. A canonical form of least square linear model in mixture design
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1f27ed5229f3887b920ea768f820565
https://doi.org/10.1111/j.1365-2621.1997.tb04430.x
https://doi.org/10.1111/j.1365-2621.1997.tb04430.x
Autor:
John E. Kinsella, Byung Y. Kim
Publikováno v:
Journal of Food Science. 54:894-898
Alteration in the rheological behavior of milk during acidification were studied. Structure formation during gelling was monitored by a small strain rheological scanner. Dynamic viscoelastic properties were monitored as a function of time and tempera
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15d0c8c43e8a50dee881d8048dbcf3e7
https://doi.org/10.1111/j.1365-2621.1989.tb07907.x
https://doi.org/10.1111/j.1365-2621.1989.tb07907.x