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College of Human Ecology (생활과학대학)
Dept. of Food and Nutrition (식품영양학과)
Theses (Ph.D. / Sc.D._식품영양학과)
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
- Authors
- 이선미
- 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
http://hdl.handle.net/10371/34896
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