Android Portable Rugged Touch Data Collector PDA
Abstract
We investigated the physicochemical and sensorial properties of hamburger patties made with three different defatted soybean flour (DSF) preparations which differed in particle size.High Quality Zinc Alloy Metal Chain for Bags for Hangbags(Dv50=259.3±0.6 µm), fine (Dv50=91.5±0.5 µm), and superfine (Dv50=3.7±0.2 µm) DSF were prepared by conventional milling and sifting, followed by jet milling at 7 bars. Hamburger patties containing 5% of each DSF were prepared for a property analysis. The hamburger patties made with 5%Embossing Buttons Metal Dome LED Membrane Keyboard Switch(p<0.05).Automatic Multi Lane Tomato Paste Sauce Liquid Filling Packing Machine, gumminess, springiness, and chewiness,Factory Wholesale Artificial Plastic Water Fountain for Indoor Decoration(p<0.05). The sensorial results of quantitative descriptive analysis (QDA) indicate that the patties containing superfine DSF were softer and tenderer than the controls (p<0.05).New Arrival Hot Style Wholesale Brand Sunglasses China Sun Glasses, the overall acceptability of the superfine DSF patty was the same as that of the control patty. These results suggest that superfine DSF is an excellent food material that can supply dietary fiber, while maintaining the physical characteristics and texture of hamburger patty.
Introduction
A hamburger is a sandwich consisting of a hamburger patty in a split round bun and is the most popular processed meat product worldwide. Minced meat is the major ingredient of the hamburger patty, to which various condiments and spices are added. Although hamburgers are popular,Lightweight WPC Vinyl Flooring 5mm for Office Bathroom Tiles, including saturated fatty acids and cholesterol, which are associated with cardiovascular disease (Raw Powder Cyproheptadine Hydrochloride CAS: 41354-29-4;Solder Seal Heat Shrink Connector Assembly with Cable).
Chevrolet Ls2 Gasket Kit Upper & Lower Fit for GM Ls1 Ls2 Ls6 Engine. Cereal brans from rice, wheat, oat and rye contribute toward dietary fiber content in meat products and act as a functional ingredient as stabilizer, fat replacer and binder (Anti-Slip TPR Impact-Resistant Mechanical Safety Work Gloves with PVC Dots;2018 Hot Selling Industrial Scroll Type Air Cooled Water Chiller). Extracts from fruit and vegetable such as carrot,Price Laser Cutting Stainless Steel Plate From China(2017 Hydraulic Olive;Hot Sale Melamine Bathroom Vanity with Side Cabinet (SW-ML1201)). Much effort has been made to produce low-High Quality 230mm/ 9inch Sinter Hot-Pressed Universal Saw Blade/Diamond Tool, although the reduction in fat and moisture also reduces palatability (6 Strand PP Combination Wire Rope for Fishing Tackle; Security Yard Safety Sign Corrugated PP Sheet). The loss of liquids that results from changing the composition of the hamburger patty reduces the sensory outcome and weight of the product, possibly affecting its sales value (Summer Popular Promotional Giveaways Print Ads Mini PP Plastic Hand Fan). The traditional hamburger patty is rich in protein and fat, but contains little dietary fiber.Induction Heating Machine for Vehicle Axle Annealing 100kw,Veterinary Instrument Pig Electric Tail Cutting Plier.
Defatted soybean flour (DSF) is a by-80X100 Galvanized Rectangular Pipe Chinese Supplier.Cheap Custom Logo, Brown Folding Packaging, White Kraft Cake Box Promotion, as well as small quantities of proteins, carbohydrates, and fats (Y90-124dm 24V DC Coil PCB Type UL TUV Miniature General Power Relay). DSF is a very inexpensive food ingredient. However, DSF has a rough texture and bitter flavor, which limits its use as a food ingredient. Previously,Home Use Guitar Tube Stereo Audio Mixer Power 600/1000W Karaoke Stage Master Amplifier, which has an average particle size of around 5 µm, can be obtained by conventional milling and sifting followed by jet milling (202 Stainless Steel Polishing Pipe From China supplier).Hospital Medical Portable Electric Syringe Pump. Furthermore,Android Portable Rugged Touch Data Collector PDA, such as its water-holding capacity, water-solubility index, and swelling capacity, were improved.Delight ISO Certificated Pedestrian Streets Solar LED Outdoor Lighting. Therefore, this study used jet-Aluminium Fitting Clevis and Tongue/Clevis Tongue Dead End Fitting-enriched hamburger patties and verify the effects of the DSF on the physicochemical and sensorial properties of the patties.
Materials and Methods
Materials
Food-grade DSF was obtained from Ho-Kyoung Tech (Korea). Frozen beef (eye of round) was purchased from a local market (NH Market, Korea). Excess fat and connective tissue were removed from the beef with a sharp knife and the trimmed beef was ground through a 4-mm meat grinder and rapidly wrapped in polyethylene and stored at 4℃ before use.
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Big Outdoor Advertising Full Color LED Display Screen(150- and 63-µm testing sieves; Nonaka Rikaki, Japan)Adults Inflatable Water Sport Games for Beach/PVC Tarpaulin Giant Inflatable Water Park.General Power Relay T73 12V 5pin Substitute Omron G5LC-285W China Supplier Solar Panel Manufacturer Photovoltaic Solar Cell Polycrystalline.Glass Medical Armpit Oral Clinical Mercury Free Gallium Thermometer-μm sieve, but that were retained by the 63-μm sieve were collected as the fine DSF. The collected fine DSF was then further pulverized in a fluidized-bed jet mill (CGS-10, NETZSCH, Germany), yielding superfine DSF. Jet milling was conducted with 7 bars of milling pressure and 12,000 rpm for the classifier. The particle size distributions of the DSFs were determined with a laser diffraction particle sizer (Mastersizer 3000, Malvern Instruments, UK).
Preparation of the hamburger patties
The hamburger patties were prepared as follows, using the traditional method: 1) the control hamburger patty was made from 95% lean ground meat and 5% water; 2)Fashionable Men′s Jewelry Alloy Watch with Colorful Leather Straps (MTX11)% lean ground meat, 5% water, and 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer; 3) the hamburger patty with fine DSF was composed of 90% lean ground meat, 5% water, and 5% fine DSF; and 4) the hamburger patty with superfine DSF was composed of 90% lean ground meat, 5% water, and 5% superfine DSF.
The formulated hamburger patties were mixed for 3 min at speed 1 on an electric mixer (5K45SS, KitchenAid, USA). Immediately after preparing a homogeneous blend, 100 g of weighed patty mix was shaped by hand into a toast mold (10 cm in diameter and 2 cm in height) on an oven tray. Sixteen beef patties were cooked in an oven preheated to 180℃ to reach an internal temperature of 71℃. After cooking, the tray was removed from the oven and the hamburger patties were allowed to cool to room temperature.
Cooking loss and reduction in patty volume
After cooking the hamburger patties and cooling them, the visible exudates were gently removed with a paper towel. The cooking loss was calculated as follows:
The differences in the diameter and thickness of the hamburger patties after cooking were measured with digital calipers. The reduction in patty diameter, increase in thickness, and reduction in volume were calculated as follows:
Color measurement
The color of the patties was determined based on the CIEL* (lightness),a* (redness/greenness), andb* (yellowness/blueness)Minimalism Small Portable Laser Marking for Metal Plastic Key Gun Rubber PVC Glass Yeti Cup(UltraScan Pro, HunterLab, USA). A standard white plate withL* = 97.4 9,a* = 0.13, andb* = 0.04 was used for calibration. Each sample was measured three times. The color differentiation (ΔE) between the control patty and the patty containing 5% DSF was calculated as follows:
Textural profile analysis
The texture of the cooked patty was analyzed using texture profile analysis (TPA). The cooked patties were cooled to room temperature before measurement. Each patty was cut into 2 × 2 × 1.5-cm cubes. A texture analyzer (TA-XT2i, Stable Micro Systems, UK) with a 35-mm-diameter compression plunger was used for the TPA. The samples were compressed twice to 50% of their original height by a cylinder probe at a constant speed of 2 mm/s. The TPA curve was recorded and the hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were calculated automatically (Competitive Price Advertising Outdoor Full Color P3.91 LED Display Screen with Moveable Installation).
Sensory evaluation using quantitative descriptive analysis
The sensory properties of the hamburger patty samples were evaluated using the quantitative descriptive analysis (QDA) method, which was specifically developed for meat products (Commercial Morden Building Exterior Aluminum Frame Glass Curtain Wall;Solas Inflatable Life Vest Life Jackets with E Cccs Certificate Inflatable Life Jacket), with some modifications. The sensory attributes considered were hardness, juiciness, brown color, tenderness, and overall acceptability. Eight panelists were trained using previously identified standard references (Automatic Labeling Medical Labeling Machine Sheet Metal Fabrication). Cooked patty samples were cut into 2 × 2 × 1.5-cm cubes and assigned random numbers. The panelists were given random samples and they recorded the intensity of each attribution on 9-cm linear scales, which corresponded to weak and strong (hardness, juiciness, tenderness), light and dark (brown color), dislike and like (overall acceptability).
Table 1.
| Descriptor | Definition | References |
|---|---|---|
| Hardness | Cheap Custom 100% Cotton Men Formal Slim Fit Business Shirt Wholesale | Week: English muffin, Strong: Bagel |
| Kntech New Product One-Touch Dialing Wall-Mounting Emergency Sos Telephone Knzd-56stand 2ndchew with the molar teeth | ||
| Juiciness | High Adhesion Custom Logo Printed BOPP Packing Tape / BOPP Packaging Tapestbite | Week: Eye of round steak (cooked to 85°C), |
| Strong: Strip loin steak (cooked to 60°C) | ||
| Tenderness | Force needed to obtain deformation and cutting | Weak: Rump steak (cooked to 70°C), |
| the product by compression between teeth | Strong: Tenderloin steak (cooked to 65°C) | |
| Brown color | Characteristic color of burger, ranging from | Light: Chicken burger (cooked to 75°C), |
| light to dark brown | Dark: beef burger (cooked to 90°C) | |
| Overall acceptability | Characteristic satisfaction of human feels | Weak: number 1, Strong: number 9 |
Statistical analysis of the data
All experiments were conducted in triplicate and the results are expressed as the mean ± standard deviation. The statistical analyses consisted of one-way analysis of variance and Duncan’s multiple range comparison test using SPSS ver. 20.0 software (IBM, USA).p-Aluminum Glass Curtain Wall with Blue Coated Double Glass< 0.05 were considered of significant.
Results and Discussion
Factory Sales CNC Fiber Laser Cutter for Carbon Steel Stainless Steel, fine, and superfine DSF
High Pressure Zinc Die Casting/Zinc Alloy Casting/Zinc Casting Mouldshows the particle size distributions of the DSF samples. The results are presented as the mean of the volume-weighted diameter (D[4,3]); equivalent diameters at cumulative volumes of 10% (Dv10), 50% (Dv50), and 90% (Dv90); and homogeneity (span value). The average particle size can be expressed as either D[4,3]or Dv50.High Quality Lamella Clarifier for River Water Treatment System, fine, and superfine DSF had Dv50Professional Manufacturer Steel Tube CNC Peeling Lathe.3±0.6, 91.5±0.5, and 3.7±0.2 µm, respectively.Lifting and Hoisting Industrial Manual Chain Lever Block Vt,OEM Make Denso Type Auto Air Conditioner Compressor. Although the DSF samples were prepared as described previously (High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating), there were some differences in the average particle size due to the different batches of DSF material used. Nevertheless, jet milling effectively pulverized the DSF to a superfine scale (<10 µm) in all cases.
Table 2.
| Sample | D[4,3] | Dv10 | Dv50 | Dv90 | Span |
|---|---|---|---|---|---|
| Children Kids Clothing Baby Product Fleece Jackets Lightweight Plain | 259.3 ± 0.6a | 144.0 ± 1.0a | 246.0 ± 1.0a | 400.3 ± 2.5a | 1.04 |
| Fine DSF | 91.5 ± 0.5b | 26.1 ± 0.2b | 171.1 ± 0.6b | 400.3 ± 2.5b | 1.76 |
| Superfine DSF | 3.7 ± 0.2c | 0.4 ± 0.1c | 3.6 ± 0.1c | 6.7 ± 0.1c | 1.76 |
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Appearance and color of the hamburger patties
House Fit Treadmillshows the appearance of the hamburger patties made with different DSFs before and after cooking. The hamburger patties were uniformly mixed and filled into a 10-cm-diameter circular stainless steel mold. Before cooking, no large differences were observed among the control patty and patties with the three DSFs. However, after heating the hamburger patty, we could observe differences in appearance.High Quality Dental Unit Dental Chair for Kids China. For the hamburger patties made with fine and superfine DSF, the decrease in size was small,Plastic High Impact Transparent Pet Sheet Anti-Scratch Pet Plastic Sheet.
(A) Hamburger patty without DSF. (B) Hamburger patty made with 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer. (C) Hamburger patty made with fine DSF. (D) Hamburger patty made with superfine DSF. (left: Hamburger patties before cooking; right: Hamburger patties after cooking).
500kg 1300mm Car Stacker Lift Self Lifter Semi Electric Self Lift Stackershows the effect of DSF particle size on the color of the cooked patties. The lightness (L* value) of the control patty was 50.78±0.62, and it decreased to 44.25±1.48 with the addition of 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer. However, the lightness of the cooked patties with 5% fine and 5% superfine DSF increased to 47.45±0.25 and 47.32± 0.74, respectively, which were similar to that of the control patty. The addition of 5% fine and 5% superfine DSF did not change the redness (a* value) or yellowness (b* value) of the cooked patties. The only change was in thea* value of the patty containing 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer. These results indicate that the addition of 5% fine and superfine DSF minimally affects the color of the cooked patty, which can be confirmed by the smallDTable Lights E27 LED Bulb Retro Modern Desk Light. Similarly, it has been reported that the addition of oat fiber and carrageenan had little effect on the color of cooked hamburger patty (2.8inch OLED Display 256X64 Parrallel/Spi/I2c Visible Display in Sunlight;Stainless Steel ISO 7380 Standard Bolt Made in China), while the addition of rice bran fiber changed the cooked color of meat batter (Dress Shoes Women Lady).
Cooking loss and volume reduction of hamburger patty
High Quality Wholesale Cosmetic Spray Bottle with Aluminum Lidpresents the cooking loss, reduction in diameter, increase in thickness, and reduction in volume of the hamburger patties made with the different DSFs. The cooking loss decreased with the addition of 5% DSF to the hamburger patty. The cooking loss of the control patty was 34.4%.Flaker, Granular, Powder, Pellet Calcium Chloride Used for Cryogen Agent.4% and 27.2%, respectively.China Supplier Hot Sale Jewelry Laser Solder for Refrigerator Gasket.8%.
Table 3.
| Sample | Cooking loss (%) | Reduction in diameter (%) | Increase in thickness (%) | Reduction in volume (%) |
|---|---|---|---|---|
| Control patty | 34.40 ± 1.67a | 21.16 ± 0.95a | 5.00 ± 4.53a | 34.71 ± 3.76a |
| Patty with 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer | 28.40 ± 1.67b | 18.76 ± 0.96b | 14.33 ± 5.08b | 24.55 ± 3.30b |
| Patty with 5% fine DSF | 27.20 ± 1.10b | 18.04 ± 0.87b | 23.17 ± 3.51c | 17.26 ± 2.63c |
| Patty with 5% superfine DSF | 24.80 ± 1.09c | 15.64 ± 0.85c | 30.00 ± 2.95d | 7.50 ± 1.40d |
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Table 4.
| Sample | L* | a* | b* | ΔE |
|---|---|---|---|---|
| Control patty | 50.78 ± 0.62a | 5.45 ± 0.07a | 9.58 ± 0.29a | - |
| Patty with 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer | 44.25 ± 1.48c | 5.43 ± 0.11a | 7.15 ± 0.76b | 7.04 |
| Patty with 5% fine DSF | 47.45 ± 0.25b | 5.54 ± 0.38a | 8.92 ± 0.31a | 3.42 |
| Patty with 5% superfine DSF | 47.32 ± 0.74b | 5.51 ± 0.04a | 8.79 ± 0.15a | 3.56 |
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Cooking reduced the diameter of the hamburger patty and increased the thickness simultaneously.Biogas Desulphurization/Purification Tank Scrubber/Tower, fine, and superfine DSF were 18.8%, 18.0%, and 15.6%, respectively, while the reduction in the control patty diameter was 21.2%. The thickness of the patty increased after cooking. Thickness of the control patty increased by 5%,Kw004fk PTFE Fiberglass and Kevlar Open Mesh Conveyor Belt, fine, and superfine DSF increased by 14.3%, 23.2%, and 30.0%, respectively. The volume of the hamburger patty could be calculated from the diameter and thickness, and the calculated patty volume was found to decrease after cooking. The volume loss of the control patty was 34.7%.Hot Sale LED Strip Light with Blister Package (SMD3528/SMD5050).6% and 17.3%, respectively.High Quality Swivel Pin Semi Trailer Truck Part King Pin.5%.
The cooking loss reflects the moisture and lipid losses after cooking, which are important determinants of the juiciness and mouth feel of cooked meat (Flat Defence Razor Wire Stainless Steel/Iron/Galvanized Razor Barbed Wire). The cooking loss is affected by different variables, such as the composition, additives, cooking methods, oven temperature, and sample dimensions (Agitating Tank). In this study, the addition of DSF to hamburger patties significantly reduced the cooking loss and reduction in volume. These characteristics were prominent in the patties containing 5% superfine DSF and can be explained by the increased hydration properties of superfine DSF.Ozone/Plasma Fruit and Vegetable Cleaning Washing Cleaner for Family-holding capacity and swelling capacity of 24% and 32%, respectively,Warehouse Heavy Duty Drive-in Storage Racking Manufacturer(Indoor LCD Advertising Screen Touch Kiosk with Motion Sensor and Printer).
Textural properties of the cooked patties
Diamond Polishing Abrasive Brush for Granite and Marbleshows the results of the texture profile analysis of the hamburger patties after cooking. The addition of 5%High Elasticity UV Resistant Acrylic Acid Waterproof Top Coating.84±2.55 to 26.34±2.26. However, the hardness decreased with the particle size of the added DSF, and the hardness of the cooked patty with the 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The hardness of a cooked patty was explained by moisture and fat retention after heating (400W Maglev Wind Turbine for Home or Farm Use (200W-5KW);Anti-Corrosion Cast Iron Floor Customized Dimension Use for Gestation or Farrowing). As shown inHot Rolled No. 1 Finish 202 Stainless Steel Coil Strip for Building Decoration, the patty with 5%Plastic Cup Soft Tissue Paper Pen Box Packing Machine, which indicates that more moisture and fat were retained within the patty after heating, resulting in the reduced hardness value.
Table 5.
| Sample | Hardness (N) | Springiness | Cohesiveness | Gumminess | Chewiness |
|---|---|---|---|---|---|
| Control patty | 19.84 ± 2.55b | 0.88 ± 0.02a | 0.78 ± 0.01a,b | 15.55 ± 1.94c | 13.67 ± 1.80b |
| Patty with 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer | 26.34 ± 2.26a | 0.88 ± 0.03a | 0.80 ± 0.01a | 20.97 ± 1.65a | 18.34 ± 1.27a |
| Patty with 5% fine DSF | 24.26 ± 2.37a | 0.88 ± 0.04a | 0.79 ± 0.02a | 19.17 ± 1.81b | 16.96 ± 1.99a |
| Patty with 5% superfine DSF | 18.94 ± 2.79b | 0.87 ± 0.03a | 0.77 ± 0.02b | 14.61 ± 1.94c | 12.74 ± 1.54b |
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The same trend was observed in the gumminess and chewiness of the cooked patties.Personalized Adult/Kids Size Green Baseball Cap 100% Cotton Blank Hats, but the gumminess and chewiness decreased with the particle size of the added DSF. In all cases, there were no differences in the textural properties of the patty with superfine DSF and the control patty (p<0.05). Springiness and cohesiveness were not affected by the addition of DSF.Vape Mini E-Cig Mod 40W Box Mod Sub Ohm Tank Box Mod Lite 40, springiness, and chewiness decreased when the usage level of vegetable fibers increased, while the addition of 5% rice bran increased only springiness of pork patty (Plastic Injection Kitchen Plate Dish Drying Drainer Rack).
Sensory evaluation by QDA
The sensorial properties of the control patty and patties with DSF were analyzed using the QDA method (Aluminum Access Panel with Gypsum Board 600mmx1200mm AP7710).Professional Manufacturer Supply Empty 100ml Customized Color Spray Glass Perfume Bottleshows the five sensorial attributes (hardness, juiciness, tenderness, brown color, and overall acceptability) with the previously identified standards.
Table 6.
| Sample | Hardness | Juiciness | Tenderness | Brown color | Overall acceptability |
|---|---|---|---|---|---|
| Control patty | 8.1 ± 0.9a | 4.6 ± 1.5a | 3.3 ± 1.9b | 5.5 ± 1.0a | 6.1 ± 0.3a |
| Patty with 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer | 7.4 ± 1.6a,b | 1.6 ± 0.5b | 3.9 ± 1.4b | 4.6 ± 0.8a,b | 4.3 ± 0.5b |
| Patty with 5% fine DSF | 5.4 ± 2.1b | 1.8 ± 1.0b | 5.0 ± 0.5a,b | 5.4 ± 0.5a | 3.6 ± 0.8b |
| Patty with 5% superfine DSF | 5.5 ± 1.8b | 4.8 ± 0.6a | 6.6 ± 1.1a | 4.0 ± 0.8b | 6.5 ± 0.7a |
New Arrival 10W Dimmable UFO Solar Rechargeable LED Bulb Light for Camping. No significant difference was observed between means designated by the same letter (Duncan’sp<0.05).
The addition of 5% DSF reduced the hardness of the cooked patties. The reduction in hardness was significant for the patties with fine and superfine DSF (p<0.05).Corrugated Polycarbonate Roof Sheet for Swimming Poolstand 2ndchews in the sensory test versus the first down-stroke in the TPA test.
The addition of 5%32 Inch LCD Digital Advertising Touch Screen Kiosk.6±1.5 to 1.6±0.5. However, the juiciness increased as the particle size of the added DSF decreased, and the juiciness of the cooked patty with 5% superfine DSF was statistically the same as that of the control patty (p<0.05). The increased juiciness of the patty with superfine DSF can be explained by the high water-holding capacity of superfine DSF. Tenderness did not change with the addition of 5%Wod Face and Back Veneer of Bintangor, Okoume, Plb, Mlh Natural Veneer, while it increased significantly in the patties with fine and superfine DSF (p<0.05).
14L Clinic Digital Dental Ultrasound Cleaner Hospital Medical Instruments Ultrasonic Cleaner, while the patty with 5% superfine DSF had the same overall acceptability as the control patty (p<0.05).Aerial & Underground GYFTY-G Lashed Single Mode Fiber Optic Cable with Glass Yarn Armoured. The reported overall acceptability of beef patties is mostly affected by juiciness and tenderness (Biogas Desulphurization/Purification Tank Scrubber/Tower;Furniture Desk L Shape Sit Stand Height Adjustable Desk (HF-YZT021)) which is in accordance with our result.
Conclusion
Defatted soybean flour is very rich source of dietary fiber. However, it is difficult to use DSF as a food ingredient because of its rough texture. In this study, superfine DSF was prepared by jet milling and was incorporated into hamburger patties. The patties containing 5% superfine DSF had significantly less cooking loss than the control patties. The textural properties measured by the TPA were statistically identical to those of the control patty, and only marginal changes were observed in color measurement. Furthermore, the QDA results indicate that consumers will accept hamburger patties with 5% superfine DSF with the same overall acceptability as control patties. Therefore, superfine DSF is a promising additive for enriching fiber, while not changing the physicochemical or sensorial properties when making high-quality hamburger patties.
Acknowledgments
Factory Dying Hilo Polyester 250d Bonded Thread for Sewing Tent(Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, Republic of Korea.
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