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Changes in the components of red pepper powder on storage conditions and the application of near infra-red spectroscopy : 고춧가루의 저장 조건에 따른 성분 변화와 근적외선 분광분석법 적용 연구
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- Authors
- Advisor
- 황인경
- Issue Date
- 2000
- Publisher
- 서울대학교 대학원
- Keywords
- red pepper powder ; 고춧가루 ; packaging material ; 저장기간 ; near infrared spectroscopy ; 포장재 ; seed content ratio ; 근적외선 분광분석법 ; 씨 혼입율
- Description
- Thesis (doctoral)--서울대학교 대학원 :식품영양학과,2000.
- Language
- English
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000070747
https://hdl.handle.net/10371/34896
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