연구동향 분석

한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구

손양주(Yang-Ju Son) 최수영(Soo Young Choi) 이금양(Keum-Yang Lee) 황영(Ying Huang) 유경미(Kyung-Mi Yoo) 황인경(In-Kyeong Hwang) 2014년

논문상세정보
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' 한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • freeze-drying
  • majorproteinfoodsofkorean
  • re-hydration
  • sensory evaluation
  • textureevaluation
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,928 0

0.0%

' 한국인 주요 단백질 급원식품 10종에 대한 동결건조 전후의 특성 연구' 의 참고문헌

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  • 인삼 부산물 급여 돼지의 도체 및 육질 특성
    유영모 한국축산식품학회지 22 (4) : 337 ~ 342 [2002]
  • 육질등급별 한우의 물리화학적 및 관능적 특성
    김범근 한국축산식품학회지 33 (2) : 287 ~ 293 [2013]
  • 사육기간과 등심의 근내지방도가 거세한우 등심 및 우둔의 이화학적 성상 및 연도에 미치는 영향
    진구복 한국축산식품학회지 32 (6) : 842 ~ 848 [2012]
  • 냉풍건조공정을 이용한 마른오징어의 품질특성
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  • Iatroscan에 의한 한국산 오징어의 부위별 콜레스테롤 함량 측정
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