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

2015년 식품원재료에서 조리방법에 따른 콜레스테롤 함량변화
Recommendations
Search
Questions

논문 기본 정보

Type
Proceeding
Author
박종민 (충남대학교) 가재화 (충남대학교) 이기택 (충남대학교)
Journal
The korean Society of Food Science and Nutrition 한국식품영양과학회 학술대회발표집 2015 KFN International Symposium and Annual Meeting [초록집]
Published
2015.8
Pages
241 - 241 (1page)

Usage

cover
📌
Topic
📖
Background
🔬
Method
🏆
Result
2015년 식품원재료에서 조리방법에 따른 콜레스테롤 함량변화
Ask AI
Recommendations
Search
Questions

Abstract· Keywords

Report Errors
No content found

Contents

No content found

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

2016년 식품원재료에 함유된 콜레스테롤 함량 분석
신정아 ,  황소정 ,  최용민 and others 1 한국식품영양과학회 학술대회발표집 2016 .10
2013년 식품자원의 콜레스테롤 성분 분석
신정아 ,  가재화 ,  허윤지 and others 2 한국식품영양과학회 학술대회발표집 2013 .11
Quality Characteristics of Muffins Containing Mealworm(Tenebrio molitor)
Su-Young Hwang ,  Soo-Keun Choi Culinary Science & Hospitality Research 2015 .06
Changes in Cholesterol Contents of Some Marine Products during Processing
Jin Hoon Kang ,  Suk Joe Cheon ,  Hyeung Il Lee and others 3 한국수산과학회지 1984 .07
Analysis of Fat-Soluble Nutrients (Tocopherol, Retinol, β-Carotene, Cholesterol, and Fatty Acids) in Seafood Restaurant Foods Commonly Consumed in Korea
Tae Yong Ahn ,  Jung-Ah Shin Journal of the Korean Society of Food Science and Nutrition 2023 .02

Recently viewed articles

Relationship among Stress of Clinical Practice, Practice Satisfaction and Clinical Competence in Nursing Students
YU Hye-SoonThe Korean Data Analysis Society2015
 On a Maturity Model for the Institutionalization of Integrated SE&PM Process at Organization Level
CHOI, Young-Gil, Lee 외 1명Korea Academy Industrial Cooperation Society2016.01

Comments(0)

0

Write first comments.

UCI(KEPA) : I410-ECN-0101-2017-594-001266528