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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
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 이선미 | - |
| dc.date.accessioned | 2010-01-16T16:40:27Z | - |
| dc.date.available | 2010-01-16T16:40:27Z | - |
| dc.date.copyright | 2000. | - |
| dc.date.issued | 2000 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000070747 | eng |
| dc.identifier.uri | https://hdl.handle.net/10371/34896 | - |
| dc.description | Thesis (doctoral)--서울대학교 대학원 :식품영양학과,2000. | en |
| dc.format.extent | xi, 119 p. | en |
| dc.language.iso | en | en |
| dc.publisher | 서울대학교 대학원 | en |
| dc.subject | red pepper powder | en |
| dc.subject | 고춧가루 | en |
| dc.subject | packaging material | en |
| dc.subject | 저장기간 | en |
| dc.subject | near infrared spectroscopy | en |
| dc.subject | 포장재 | en |
| dc.subject | seed content ratio | en |
| dc.subject | 근적외선 분광분석법 | en |
| dc.subject | 씨 혼입율 | en |
| dc.title | Changes in the components of red pepper powder on storage conditions and the application of near infra-red spectroscopy | en |
| dc.title.alternative | 고춧가루의 저장 조건에 따른 성분 변화와 근적외선 분광분석법 적용 연구 | - |
| dc.type | Thesis | - |
| dc.contributor.department | 식품영양학과 | - |
| dc.description.degree | Doctor | en |
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