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볶음과정이 참깨의 항산화성에 미치는 영향과 제품적 특성 연구 : Effect of Seed Roasting Conditions on the Antioxidant Activity of Sesame and Quality Characteristics of Functional Foods with Sesames
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 황인경 | - |
| dc.contributor.author | 이은주 | - |
| dc.date.accessioned | 2009-12-29T02:41:01Z | - |
| dc.date.available | 2009-12-29T02:41:01Z | - |
| dc.date.copyright | 2007. | - |
| dc.date.issued | 2007 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000043531 | kor |
| dc.identifier.uri | https://hdl.handle.net/10371/22974 | - |
| dc.description | 학위논문(석사) --서울대학교 대학원 :식품영양학과,2007. | ko |
| dc.format.extent | xii, 78 장 | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | sesame | ko |
| dc.subject | Goami 2(Suwon 464) | ko |
| dc.subject | antioxidant | ko |
| dc.subject | Gruel | ko |
| dc.subject | cookie | ko |
| dc.title | 볶음과정이 참깨의 항산화성에 미치는 영향과 제품적 특성 연구 | ko |
| dc.title.alternative | Effect of Seed Roasting Conditions on the Antioxidant Activity of Sesame and Quality Characteristics of Functional Foods with Sesames | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 식품영양학과 | - |
| dc.description.degree | Master | ko |
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