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NIR 분광분석법에 의한 고추장의 매운맛 측정 : Measurement of spicy taste in Gochujang (Korean hot pepper paste) using near infrared spectroscopy
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 조성인 | - |
| dc.contributor.author | 김다은 | - |
| dc.date.accessioned | 2010-05-07 | - |
| dc.date.available | 2010-05-07 | - |
| dc.date.copyright | 2010 | - |
| dc.date.issued | 2010 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000033700 | kog |
| dc.identifier.uri | https://hdl.handle.net/10371/64327 | - |
| dc.description | 학위논문(석사) --서울대학교 대학원 :바이오시스템·소재학부(바이오시스템공학),2010.2. | ko |
| dc.format.extent | vi, 92장 | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | 근적외선 분광분석법 | ko |
| dc.subject | near infrared spectroscopy(NIRS) | ko |
| dc.subject | 고추장 | ko |
| dc.subject | hot pepper paste | ko |
| dc.subject | 매운맛 | ko |
| dc.subject | Gochujang | ko |
| dc.subject | 캡사이신 | ko |
| dc.subject | spicy taste | ko |
| dc.subject | 회귀분석 | ko |
| dc.subject | capsaicin | ko |
| dc.subject | regression analysis. | ko |
| dc.title | NIR 분광분석법에 의한 고추장의 매운맛 측정 | ko |
| dc.title.alternative | Measurement of spicy taste in Gochujang (Korean hot pepper paste) using near infrared spectroscopy | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 바이오시스템·소재학부(바이오시스템공학) | - |
| dc.description.degree | Master | ko |
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