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NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.26 no.5, 2021년, pp.327 - 336
이지연 (순천향대학교 식품영양학과 일반대학원) , 김철호 (순천향대학교 CAE 및 정밀가공 연구실) , 김국원 (순천향대학교 기계공학과) , 이경애 (순천향대학교 식품영양학과) , 고광오 (순천향대학교 화학과) , 김희선 (순천향대학교 식품영양학과)
Objectives: This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating. Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professio...
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