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Globalization Trends and Prospect of Korean Traditional Fermented Foods
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우리 전통 발효식품의 세계화 동향과 전망

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Type
Academic journal
Author
Dong-Hwa Shin (전북대학교)
Journal
Korean Society of Food Science and Technology Food Science and Industry Vol.43 No.3 KCI Accredited Journals
Published
2010.9
Pages
69 - 82 (14page)

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Globalization Trends and Prospect of Korean Traditional Fermented Foods
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Contents

Ⅰ. 발효 일반
Ⅱ. 발효식품 육성 필요성
Ⅲ. 발효식품의 기능
Ⅳ. 발효 제품들
Ⅴ. 세계의 발효식품
Ⅵ. 발효식품의 전망과 발전방향
Ⅶ. 앞으로의 과제
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UCI(KEPA) : I410-ECN-0101-2013-573-001118582