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쌀의 도정, 저장온도 및 Parboiling 처리에 따른 저장 중 이화학적 변화

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Authors
한성욱
Advisor
황인경
Issue Date
2004
Publisher
서울대학교 대학원
Keywords
Rice저장StorageparboilingParboiling도정도Degree of milling일품벼Ilpumbyeo이화학적 성질Physicochemical properties
Description
학위논문(석사)--서울대학교 대학원 :식품영양학과,2004.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000053564

https://hdl.handle.net/10371/22252
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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