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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

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Authors
이선미
Advisor
황인경
Issue Date
2000
Publisher
서울대학교 대학원
Keywords
red pepper powder고춧가루packaging material저장기간near infrared spectroscopy포장재seed content ratio근적외선 분광분석법씨 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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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Ph.D. / Sc.D._식품영양학과)
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