Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Chang Suk Choi"'
Autor:
Julian Burschka, Chang-Suk Choi, Nils Greinert, Elizaveta Kossoy, Teruaki Suzuki, Atsuko Yamamoto, Ingo Koehler
Publikováno v:
SID Symposium Digest of Technical Papers. 53:295-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d134e064aea867386a2cd91ae797825b
https://doi.org/10.1002/sdtp.15478
https://doi.org/10.1002/sdtp.15478
Publikováno v:
International Journal of Advertising. 38:1224-1239
The current study adopts service dominant logic to examine how consumers react to social platforms that communicate corporate sustainability efforts. The results suggest a positive connection betwe...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e9ae3f2f035666448ccc004b4eec0c61
https://doi.org/10.1080/02650487.2019.1613858
https://doi.org/10.1080/02650487.2019.1613858
Publikováno v:
Global Fashion Management Conference. 2019:493-493
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70bdc786701d7bb9dc7bc210c745684c
https://doi.org/10.15444/gfmc2019.05.04.04
https://doi.org/10.15444/gfmc2019.05.04.04
Publikováno v:
The Journal of the Institute of Webcasting, Internet and Telecommunication. 13:151-156
Android that was made by Google and Open Handset Alliance is the open source software toolkit for mobile phone. In a few years, Android will be used by millions of Android mobile phones and other mobile devices, and become the main platform for appli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::811d018983bfe1ea6d467fa8e4f1affb
https://doi.org/10.7236/jiibc.2013.13.3.151
https://doi.org/10.7236/jiibc.2013.13.3.151
Publikováno v:
Global marketing conference proceeding.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06537f34f9346a7019d104e2ae5d72ab
https://doi.org/10.15444/gmc2016.08.02.02
https://doi.org/10.15444/gmc2016.08.02.02
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:369-375
In this study, muffins were made with the addition of 50% acorn jelly powder and 0, 0.1, and 0.5% acorn ethanol extract powder. The moisture content of muffins decreased with an increase in the acorn ethanol extract powder concentration. Baking loss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb4c23cd5aca08ab5f8c6526a1dfe503
https://doi.org/10.3746/jkfn.2012.41.3.369
https://doi.org/10.3746/jkfn.2012.41.3.369
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 41:376-382
This study examined the effects of acorn (Quercus. acutissima CARR.) jelly powder (0%, 25%, 50%, and 75%) and acorn extract (0%, 0.1%, 0.5%, and 1.0%) addition on the quality characteristics of hardtack. In the sensory test, acorn jelly powder added
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1bbba9e8fb5edf40cd37db4f8d37e8c
https://doi.org/10.3746/jkfn.2012.41.3.376
https://doi.org/10.3746/jkfn.2012.41.3.376
Publikováno v:
Global Fashion Management Conference. 2017:393-393
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cdd174e9cf299c0ef934fa430c95113
https://doi.org/10.15444/gfmc2017.05.03.06
https://doi.org/10.15444/gfmc2017.05.03.06