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Volumn , Issue , 2009, Pages 247-250

Intelligent oven in smart home environment

Author keywords

[No Author keywords available]

Indexed keywords

ESSENTIAL COMPONENT; FIRE ALARM; FUNDAMENTAL COMPONENT; HEALTH CONCERNS; HIGH TECHNOLOGY; INTELLIGENT APPLIANCE; SMART APPLIANCES; SMART HOMES;

EID: 77949977565     PISSN: None     EISSN: None     Source Type: Conference Proceeding    
DOI: 10.1109/ICRCCS.2009.70     Document Type: Conference Paper
Times cited : (26)

References (16)
  • 1
    • 77949988092 scopus 로고    scopus 로고
    • Housing Learning & Improvement Network factsheet. Intertek Research & Testing Center for the Department of Trade and Industry, DTI Smart Homes Project. Sep, 2003
    • Housing Learning & Improvement Network factsheet. Intertek Research & Testing Center for the Department of Trade and Industry, DTI Smart Homes Project. Sep, 2003
  • 2
    • 26844516279 scopus 로고    scopus 로고
    • Choi J., Shin D., and Shin D.: Research on Design and Implementation of the Artificial Intelligent Agent for Smart Home Based on Support Vector Machine. ICNC, (2005) 1185-1188
    • Choi J., Shin D., and Shin D.: Research on Design and Implementation of the Artificial Intelligent Agent for Smart Home Based on Support Vector Machine. ICNC, (2005) 1185-1188
  • 6
    • 77950002471 scopus 로고    scopus 로고
    • Designing and Modelling Smart Environments (Invited Paper)
    • Mobile and Multimedia Networks, 2006
    • Sajal K. D., Diane J. C.: Designing and Modelling Smart Environments (Invited Paper). International Symposium on World of Wireless, Mobile and Multimedia Networks, (2006)
    • International Symposium on World of Wireless
    • Sajal, K.D.1    Diane, J.C.2
  • 7
    • 0037495031 scopus 로고    scopus 로고
    • Patient Safety: Improving Safety with Information Technology
    • Bates D.W., and Gawande A.A.: Patient Safety: Improving Safety with Information Technology. The New England Journal of Medicine, 348:25, (2003) 2526-2534
    • (2003) The New England Journal of Medicine , vol.348 , Issue.25 , pp. 2526-2534
    • Bates, D.W.1    Gawande, A.A.2
  • 8
    • 77949982434 scopus 로고    scopus 로고
    • accessed on March 8, 2009
    • http://www.appliancist.com/builtin ovens/Samsung-dualcooking-twin- convection-oven.html (accessed on March 8, 2009)
  • 9
    • 77949927342 scopus 로고    scopus 로고
    • accessed on March 8, 2009
    • http://www. appliancist.com/builtin ovens/Electroluxicon-professional- series-hi-speed-oven.html (accessed on March 8, 2009)
  • 10
    • 77949948061 scopus 로고    scopus 로고
    • accessed on March 20, 2009
    • http://www.miele.com/usa/cooking/ovens/product.asp (accessed on March 20, 2009)
  • 12
    • 53549128916 scopus 로고    scopus 로고
    • Sensory and Food Quality: Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment
    • Zhuang H. and Savage E.M.: Sensory and Food Quality: Validation of a Combi Oven Cooking Method for Preparation of Chicken Breast Meat for Quality Assessment. Journal of food science, Vol.73, Nr.8, (2008) p424-430.
    • (2008) Journal of food science , vol.73 , Issue.8 , pp. 424-430
    • Zhuang, H.1    Savage, E.M.2
  • 13
    • 33748695285 scopus 로고    scopus 로고
    • Food Safety education initiative to increase consumer use of food thermometers in the United States
    • Mccurdy S. M., Takeuchi M. T., et al:Food Safety education initiative to increase consumer use of food thermometers in the United States. British Food Journal Vol 108 No.9, (2006) pp. 775-794
    • (2006) British Food Journal , vol.108 , Issue.9 , pp. 775-794
    • Mccurdy, S.M.1    Takeuchi, M.T.2
  • 14
    • 77949943527 scopus 로고    scopus 로고
    • Joonseok Park, Mikyeyong Moon, Seongjin Hwang, Keunhyuk Yeom.: Development of Simulation System for Validating Contextual Rule in Smart Home. Feb. 12-14, 2007. ICACT2007
    • Joonseok Park, Mikyeyong Moon, Seongjin Hwang, Keunhyuk Yeom.: Development of Simulation System for Validating Contextual Rule in Smart Home. Feb. 12-14, 2007. ICACT2007
  • 16
    • 62849105098 scopus 로고    scopus 로고
    • The effect of cooking in a steam-convection oven on the quality of selected dished
    • Blackwell Publishing
    • Marzena Danowska-Oziewicz, Miroslawa Karpinska-Tymoszczyk and Jerzy Borowski.: The effect of cooking in a steam-convection oven on the quality of selected dished. Journal of Foodservice, 18. pp. 187-197 Blackwell Publishing.
    • Journal of Foodservice , vol.18 , pp. 187-197
    • Danowska-Oziewicz, M.1    Karpinska-Tymoszczyk, M.2    Borowski, J.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.