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고압처리에 의한 살균과 효소 불활성화가 식품의 품질과 저장성에 미치는 영향 : High pressure inactivation of microorganisms and enzymes and its effects on quality and storage stability of foods
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 이형주 | - |
| dc.contributor.author | 손경현 | - |
| dc.date.accessioned | 2010-05-14T07:17:11Z | - |
| dc.date.available | 2010-05-14T07:17:11Z | - |
| dc.date.copyright | 1996. | - |
| dc.date.issued | 1996 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000081680 | kog |
| dc.identifier.uri | https://hdl.handle.net/10371/66221 | - |
| dc.description | 학위논문(박사)--서울대학교 대학원 :식품공학과,1996. | ko |
| dc.format.extent | x, 183 p. | ko |
| dc.language.iso | ko | ko |
| dc.publisher | 서울대학교 대학원 | ko |
| dc.subject | 고압처리 | ko |
| dc.subject | High pressure treatment | ko |
| dc.subject | 식품살균 | ko |
| dc.subject | Food sterilization | ko |
| dc.subject | 효소 불활성화 | ko |
| dc.subject | Enzyme inactivation | ko |
| dc.subject | 당근쥬스 | ko |
| dc.subject | Carrot juice | ko |
| dc.subject | 김치 | ko |
| dc.subject | Kimchi | ko |
| dc.title | 고압처리에 의한 살균과 효소 불활성화가 식품의 품질과 저장성에 미치는 영향 | ko |
| dc.title.alternative | High pressure inactivation of microorganisms and enzymes and its effects on quality and storage stability of foods | ko |
| dc.type | Thesis | - |
| dc.contributor.department | 식품공학과 | - |
| dc.description.degree | Doctor | ko |
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