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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

DC Field Value Language
dc.contributor.advisor황인경-
dc.contributor.author이선미-
dc.date.accessioned2010-01-16T16:40:27Z-
dc.date.available2010-01-16T16:40:27Z-
dc.date.copyright2000.-
dc.date.issued2000-
dc.identifier.urihttp://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000070747eng
dc.identifier.urihttp://hdl.handle.net/10371/34896-
dc.descriptionThesis (doctoral)--서울대학교 대학원 :식품영양학과,2000.en
dc.format.extentxi, 119 p.en
dc.language.isoenen
dc.publisher서울대학교 대학원en
dc.subjectred pepper powderen
dc.subject고춧가루en
dc.subjectpackaging materialen
dc.subject저장기간en
dc.subjectnear infrared spectroscopyen
dc.subject포장재en
dc.subjectseed content ratioen
dc.subject근적외선 분광분석법en
dc.subject씨 혼입율en
dc.titleChanges in the components of red pepper powder on storage conditions and the application of near infra-red spectroscopyen
dc.title.alternative고춧가루의 저장 조건에 따른 성분 변화와 근적외선 분광분석법 적용 연구-
dc.typeThesis-
dc.contributor.department식품영양학과-
dc.description.degreeDoctoren
Appears in Collections:
College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Ph.D. / Sc.D._식품영양학과)
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