Zobrazeno 1 - 10
of 148
pro vyhledávání: '"Chang-Soo Kang"'
Publikováno v:
Materials, Vol 16, Iss 11, p 3954 (2023)
Among the various welding techniques used to bond thermoplastic composites, induction welding stands out as a fast, clean, and contact-free process that shortens the welding time and prevents the weight increase of mechanical fastening, such as rivet
Externí odkaz:
https://doaj.org/article/2c676f442d864b99b7a81a195d5f9353
Publikováno v:
Polymers, Vol 14, Iss 21, p 4587 (2022)
Conventional thermosetting composites exhibit advantageous mechanical properties owing to the use of an autoclave; however, their wide usage is limited by high production costs and long molding times. In contrast, the fabrication of thermoplastic com
Externí odkaz:
https://doaj.org/article/113ab2f879c848d69fa7e3b2b60ec371
Autor:
Ye Seul Kwon, Mi Seong Kim, Hyun Jin Choi, Chun Hwa Lee, Chang-Soo Kang, Sanghun Park, Songyi Kim, Han-Seok Choi
Publikováno v:
Journal of the East Asian Society of Dietary Life. 33:52-61
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fd7ab382373ae250327c1175eaffb6a2
https://doi.org/10.17495/easdl.2023.2.33.1.52
https://doi.org/10.17495/easdl.2023.2.33.1.52
Publikováno v:
Korean Journal of Food Preservation. 29:455-465
This study aimed to investigate the effect of using a combination of ipguk (koji) and zeolite, as an alternative to the traditional nuruk fermented agents and rice and rice husks combination, on off-flavor suppression in solid fermented spirits. In a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::879e69b62bdb54056b6a30b9dd2d07d4
https://doi.org/10.11002/kjfp.2022.29.3.455
https://doi.org/10.11002/kjfp.2022.29.3.455
Publikováno v:
Korean Journal of Food Preservation. 28:958-967
To enhance the flavor of solid-state fermented spirits, the effects of powdered milk on the composition of the distillation fractions obtained by two different distillation methods were evaluated. In the solid-state fermented product, the addition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::241a5b13d2e998ee370d86a387feb230
https://doi.org/10.11002/kjfp.2021.28.7.958
https://doi.org/10.11002/kjfp.2021.28.7.958
Publikováno v:
The Journal of Humanities and Social sciences 21. 12:867-882
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa967c6e6232cea58a527e998beafc97
https://doi.org/10.22143/hss21.12.4.62
https://doi.org/10.22143/hss21.12.4.62
Publikováno v:
Materials Science and Engineering: B. 289:116188
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09e840923ede9d74601968967b6bafe6
https://doi.org/10.1016/j.mseb.2022.116188
https://doi.org/10.1016/j.mseb.2022.116188
Autor:
Chang soo Kang
Publikováno v:
Korean Review of Corporation Management. 12:83-96
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7ec165f36e837a7647e118085c71d5c
https://doi.org/10.20434/kricm.2021.02.12.1.83
https://doi.org/10.20434/kricm.2021.02.12.1.83
Autor:
Jin Sik Kim, Jae Hyuck Sung, Jun Ho Ji, Kyung Seuk Song, Ji Hyun Lee, Chang Soo Kang, Il Je Yu
Publikováno v:
Safety and Health at Work, Vol 2, Iss 1, Pp 34-38 (2011)
Objectives: The antimicrobial activity of silver nanoparticles has resulted in their widespread use in many consumer products. Yet, despite their many advantages, it is also important to determine whether silver nanoparticles may represent a hazard t
Externí odkaz:
https://doaj.org/article/c4c1b654f0fb49b0a46d93d2e1e8325a
Autor:
Chang soo Kang, Kim Gihwan
Publikováno v:
Korean Journal of Organic Agricultue. 26:571-583
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d5df3035cb877a1fcffd737e6242d776
https://doi.org/10.11625/kjoa.2018.26.4.571
https://doi.org/10.11625/kjoa.2018.26.4.571