Zobrazeno 1 - 10 of 18 pro vyhledávání: '"Sung-Suk Park"'
1
Factors Influencing Frontline Screening Nurses’ Depression as a Long-Term Impact of COVID-19
Autor: Min-Sun Song, Sung Suk Park, Soohyun Park
Publikováno v: Western Journal of Nursing Research. 45:554-561
Frontline screening nurses experienced exhaustion and depressive symptoms as a long-term impact of COVID-19. This study aimed to explore fatigue, depression, and empowerment among frontline screening nurses and examine the factors influencing depress
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::54c708ef3594d11de9aecd3a0f7f59fe
https://doi.org/10.1177/01939459231152121
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4
Akademický článek
Study of Scene Directing with Cinemachine.
Autor: Sung-Suk Park, Jae-Ho Kim
Publikováno v: International Journal of Contents; Mar2022, Vol. 18 Issue 1, p98-104, 7p
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5
Location Tracking based on MS-Based/Assisted Location Trigger Model with Context-Awareness
Autor: Yonsik Lee, Sung-Suk Park
Publikováno v: Journal of the Korea Society of Computer and Information. 21:63-69
In this paper, we proposed the location tracking system based on MS-Based/Assisted(Mobile Station-Based and Assisted) location trigger service model with context-awareness for the intelligent location tracking of moving objects. It provides the prope
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c49059d59b7079b549454be0621b3aeb
https://doi.org/10.9708/jksci.2016.21.6.063
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7
Changes in Physicochemical Properties of Pork Patty with Dandelion Extract during Refrigerated Storage
Autor: Kyung Sook Park, In-Chul Jung, Sung-Suk Park, Young-Joon Choi, Jae-Sang Lee, Hyun-Suk Park
Publikováno v: Korean journal of food and cookery science. 31:423-430
This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dande
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a1e398577fed6595a9ebc20863322254
https://doi.org/10.9724/kfcs.2015.31.4.423
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10
Comparison of Fatty Acid and Nutritional Composition of Korean Native Black Cattle and Hanwoo
Autor: Young-Joon Choi, Hyun-Suk Park, Jae-Sang Lee, Kyung Sook Park, In-Chul Jung, Sung-Suk Park
Publikováno v: Korean journal of food and cookery science. 30:556-563
The nutritional composition of Korean native black cattle (KNBC) and Hanwoo beef were compared. According to the results, there were no significant differences in moisture, protein, ash, calorie and collagen content, but the fat content of KNBC was s
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d410bc209822afd71aa023df29e11fd8
https://doi.org/10.9724/kfcs.2014.30.5.556
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Plný text Recenzováno Digitální knihovna AV ČR
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