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느타리, 팽이, 잎새버섯을 활용한 술, 식초, 설기떡의 특성 연구 : Quality characteristics of alcoholic beverage, vinegar and rice cake using pleurotus ostreatus, flammulina velutipes and grifola frondosa
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 정영정 | - |
| dc.date.accessioned | 2009-12-24T06:11:30Z | - |
| dc.date.available | 2009-12-24T06:11:30Z | - |
| dc.date.copyright | 2009. | - |
| dc.date.issued | 2009 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000036709 | kor |
| dc.identifier.uri | https://hdl.handle.net/10371/22263 | - |
| dc.description | 학위논문(석사) --서울대학교 대학원 :식품영양학과, 2009.2. | ko |
| dc.format.extent | vii, 70장 | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | 팽이버섯 | ko |
| dc.subject | mushroom | ko |
| dc.subject | 느타리버섯 | ko |
| dc.subject | fermented alcoholic beverage | ko |
| dc.subject | 잎새버섯 | ko |
| dc.subject | leaching | ko |
| dc.subject | 설기떡 | ko |
| dc.subject | vinegar | ko |
| dc.subject | 발효 | ko |
| dc.subject | rice cake | ko |
| dc.subject | 식초 | ko |
| dc.title | 느타리, 팽이, 잎새버섯을 활용한 술, 식초, 설기떡의 특성 연구 | ko |
| dc.title.alternative | Quality characteristics of alcoholic beverage, vinegar and rice cake using pleurotus ostreatus, flammulina velutipes and grifola frondosa | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 식품영양학과 | - |
| dc.description.degree | Master | ko |
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