연구동향 분석

과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구

서상희(Sang-Hee Seo) 김은미(Eun-Mi Kim) 김영붕(Young-Boong Kim) 조은경(Eun-Kyung Cho) 우현정(Hyun-Jung Woo) 2014년

논문상세정보
인용/피인용
' 과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • highhydrostaticpressureprocess(hhp)
  • samgyetang
  • superheatedsteamcooking(shs)
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,491 3

0.0%

' 과열증기와 초고압을 적용한 삼계탕 개발에 관한 연구' 의 참고문헌

  • 포장 방법의 차이가 냉장 저장 중 국내산 닭가슴육의 품질 및 저장 특성에 미치는 영향
    양한술 한국가금학회지 36 (1) : 69 ~ 75 [2009]
  • 전기오븐에서 과열증기주입에 따른 열처리가 닭고기의 이화학적 특성변화에 미치는 영향
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  • 닭 다리 분쇄육에 초고압 처리시 Phosvitin의 첨가가 미생물학적 품질과 지방 및 단백질 산화에 미치는 효과
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    Dierick N J Food Sci 39 (2) : 301 ~ 304 [1974]
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