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Food Engineering Progress
Korean Society for Food Engineering

Food Eng. Prog. 2004; 8(4):242-248

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2004.8.4.242

Article

Cognitive Sensory Evaluation of Potato Chips Using Cognitive Sensory Barcode and Frequency Curve Method

Sung Woo Shin1, Jae Kun Chun1,*
1Department of Food Science and Technology, School of Agricultural Biotechnology College of Agriculture and Life Sciences Seoul National University
*Corresponding author: Jae-Kun Chun, professor, School of Agricultural Biotechnology, Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University Seoul National University, San 56-1, Sinlim9-dong, Kwanak-gu, Seoul, Republic of Korea. Phone: 02-880-4851, Fax: 02-873-5095, E-mail: chunjae@snu.ac.kr

ⓒ Copyright 2004 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: Nov 30, 2004