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김명진,김경자,곽연주 東亞大學校 生活科學大學 附設 生活科學硏究所 1994 생활과학연구 논문집 Vol.2 No.-
Currently, the originality of traditional Kimchi in Kyoung-nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the infulence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preperations. The purpose of this study was to seek out the various kinds or Kyount-Nam province Kimchi preperation. To do this, about 93 kinds of Kimchi recipe were reviewed and charactered into several categories. The finding of the study are as follows 1) Kimchi were made by fish(Hairatail, prawn, octopus common yellow corvenia) or Hairtail salted and fermented, Achovy Salted and fermented. 2) These Kimchi taste were in general to make much red pepper and much salt. 3) This area is made by most redpepper and garic and gingerol but maked use not of Cutting radish and Green onion. 4) Kimchi make use of various spices and these Kimchi were always harmonizded with glutinous rice gruel or rice gruel.
김경자,강선희,곽연주,김명진 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3
Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.
무선 데이타 방송 환경에서 부분 부합 질의의 접근 시간을 줄이는 데이타 스케쥴링 기법
이지연(Lee Ji-Yeon),정연돈(Jong Yeon-Don),김명호(Kim Mung-Ho),이윤준(Lee Yun-Jun) 한국정보과학회 2000 정보과학회논문지 : 데이타베이스 Vol.27 No.3
이동 분산 환경에서는 무선 데이타 전송 기법을 통하여 사용자들에게 다양한 정보들을 전달하게 된다. 본 논문에서는 사용자가 부분 부합 질의(partial match query)를 사용하는 환경에서, 보다 빠른 시간에 방송 데이타를 접근할 수 있도록 그레이 코드(Gray code) 기법을 이용하여 방송 데이타를 클러스터링 하는 방법을 제안한다. 제안한 그레이 코드 기법으로 방송 데이타를 클러스터링 시, 부분 부합 질의에 대해 어떤 클러스터링 효과를 갖는지를 ‘질의 거리(Query Distance)’라는 측정 기준을 사용하여 알아본다. 그리고, 이진 코드(binary code) 클러스터링 기법으로 클러스터링 하는 경우와 비교 분석하고, 제안한 그레이 코드 클러스터링 기법의 성능 향상을 보인다. In mobile distributed systems the data on the air can be accessed by a lot of clients. This paper proposes a broadcast data clustering method, which uses the Gray coding method, for partial match queries such that mobile clients can access the broadcast data in short latency. We describe the way the Gray code method effectively clusters data for partial match queries by using the Query Distance measure. After comparing with the binary code clustering method, we show the performance advantage of the Gray code clustering method.