SHERP

식품의 물성이 저작근의 활성도 및 저작 양태에 미치는 영향
A Study on the effects of texture of food on chewing movements and EMG of masticatory muscle

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Authors
조리라
Advisor
김광남
Issue Date
1998
Publisher
서울대학교 대학원
Keywords
저작 양태chewing movements저작근의 근전도integrated EMGs시험식품 경도hardness응집성cohesiveness부착성adhesiveness
Description
학위논문(박사)--서울대학교 대학원 :치의학과 치과보철학전공,1998.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000075206

http://hdl.handle.net/10371/61330
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College of Dentistry/School of Dentistry (치과대학/치의학대학원)Dept. of Dentistry (치의학과)Theses (Ph.D. / Sc.D._치의학과)
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