메뉴 건너뛰기
Library Notice
Institutional Access
If you certify, you can access the articles for free.
Check out your institutions.
ex)Hankuk University, Nuri Motors
Log in Register Help KOR
Subject
Humanities
General Humanities History Philosophy Religious Studies Linguistics and Literature Other Humanities
Social science
General Social Science Business Management Tourism Education Military Science Library and Information Science Law Sociology Journalism and Media Studies Psychological Science Political Science and Diplomacy Geography Public Administration Economics International Trade Anthropology Other Social Science
Natural science
General Natural Science Physics Biology Life Sciences Mathematics/Statistics Astronomy Earth Science Chemistry Other Natural Science
Engineering
General Engineering Architectural Engineering Mechanical Engineering Industrial Engineering Material/Energy Engineering Electrical and Electronic Engineering Marine and Ocean Engineering Chemical Engineering Computer Science Other Engineering
Medical science
General Medical Science Nursing Science Veterinary Pharmacy Traditional Korean Medicine Basic Medicine Clinical Medicine Other Medicine
Agriculture and Fishery
General Agriculture and Fishery Agriculture Fishery Science Food Science Forestry Animal Husbandry Marine Transportation Studies Other Agriculture and Fishery
Art and Kinesiology
General Arts Design Fine Arts Cosmetology Photography Music Fashion Kinesiology Performing Media Arts Other Arts and Kinesiology
Interdisciplinary Studies
Interdisciplinary Research Science and Technology Studies Brain and Cognitive Science Technology Policy Other Interdisciplinary Studies

KOR

채소류 및 과실류
Recommendations
Search
Questions

논문 기본 정보

Type
Research report
Author
Journal
Korean Society of Food Science and Technology 한국식품연구문헌총람 한국식품연구문헌총람 vol 1
Published
1971.6
Pages
187 - 291 (105page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
채소류 및 과실류
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
No content found

Contents

1. 서론
2. 야채류 및 과실류의 성분
3. 채소류 및 과실류의 가공
4. 야채류 및 과실류의 저장
5. 채소류ㆍ과실류의 영양 및 대사
6. 채소류ㆍ과실류의 위생 및 기타
7. 총괄 및 소감
8. 문헌 및 초록

References (0)

Add References
If the reference is being serviced by DBpia, please register through [Add Reference]

Recommendations

It is an article recommended by DBpia according to the article similarity. Check out the related articles!

Related Authors

Frequently Viewed Together

A comparison study of hygiene status in meals for poorly - fed children through microbiological analysis
Yu ,  Ok-Kyeong ,  Kim and others 7 Journal of Nutrition and Health 2014 .06
Estimation on the Consumption Patterns of Potentially Hazardous Foods with High Consumer Risk Perception
Hee Jin Pa ,  k ,  Kyung Jin Min and others 7 Korean journal of food science and technology 2013 .02
Microbiological Safety of Minimally Processed Vegetables
Deog-Hwan Oh Food Industry and Nutrition 2000 .01

Recently viewed articles

The Effect of Fathers` Playfulness on Young Children`s Happiness and the Analysis of the Appropriateness of a Playfulness Scale
Park Seong-hyeThe Korean Society for Early Childhood Teacher Education2017.08
 Effects of Supplementary Multiple Probiotics or Single Probiotics on the Performance, Intestinal Microflora, Immune Response of Laying Hens and Broilers
Chan Ho Kim, Kyung Chun Woo, Geun-Bae Kim 외 2명Korean Society Of Poultry Science2010.03

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2014-570-003591955