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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2002; 6(3):288-299

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2002.6.3.288

Article

Concept of Food Sensory Engineering and Its Application

J.K. Chun1,*
1Department of Food Science and Technology, School of Agricultural Biotechnology,Seoul National University, Suwon, Korea
*Corresponding author: Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, 103 Seodun, Kwonsun, Suwon, S. Korea. Phone: +82-31-290-2586, Fax: +82-31-290-2586, E-mail: chunjae@snu.ac.kr

ⓒ Copyright 2002 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Aug 31, 2002