Catalog
| LDR | 03202nam a2200553 c 4500 | ||
| 001 | 0092064485▲ | ||
| 005 | 20180520053356▲ | ||
| 007 | ta▲ | ||
| 008 | 120907s2011 ggka t 000a korKI▲ | ||
| 035 | ▼a(KERIS)BIB000012763911▲ | ||
| 040 | ▼a244004▼c244004▼d221016▲ | ||
| 041 | 0 | ▼akor▼bkor▼beng▲ | |
| 082 | 0 | 4 | ▼a664.80522▼221▲ |
| 088 | ▼a11-1541000-001056-01▲ | ||
| 090 | ▼a664.80522▼b한17ㄱ▲ | ||
| 110 | ▼a한국.▼b농림수산식품부▲ | ||
| 245 | 1 | 0 | ▼a고구마 신수요 창출을 위한 가공기술 및 제품 개발 =▼xDevelopment of the products and processing technology with sweet potato for creating the new demand of consumption /▼d농림수산식품부 [편]▲ |
| 260 | ▼a과천 :▼b농림수산식품부,▼c2011▲ | ||
| 300 | ▼a372 p. :▼b삽화 ;▼c30 cm▲ | ||
| 500 | ▼a주관연구기관명: 한국식품연구원▲ | ||
| 500 | ▼a주관연구책임자: 김성수▲ | ||
| 500 | ▼a세부연구책임자: 한찬규, 최희돈▲ | ||
| 500 | ▼a협동연구기관명: 전남대학교, 경원대학교, 농협식품안전연구원, 에프앤피▲ | ||
| 500 | ▼a협동연구책임자: 신말식, 이영택, 권혜순, 박보하▲ | ||
| 500 | ▼a이 보고서는 농림수산식품부에서 시행한 농림기술개발사업의 연구보고서임▲ | ||
| 504 | ▼a각 장마다 참고문헌 수록▲ | ||
| 505 | 0 | 0 | ▼t고구마 현탁형 음료, 유산균 발효 음료 및 동결건조 분말제품 개발(제1세부) =Development of the cloudy beverage, lactic fermentation beverage and its freeze-dried powder products with sweet potato --▼t품종별 고구마 식품소재의 품질특성 및 가공적성조사(제2세부) =Quality characteristics and processing quality of food biomaterials from Korean sweet potatoes with different varieties --▼t고구마 이용 고품질 베이커리 가공제품의 개발(제3세부) =Development of hign quality bakery products using sweet potato flours --▼t유색고구마 이용 기능성 음료제품 개발(제4세부) =Development of functional drinks using purple sweet potato --▼t홍국과 고구마를 이용한 배변촉진 및 혈액 순환개선 건강기근식품개발 및 효능검증(제5세부) =Development and its effectiveness evaluation of the functional foods aims for improving of defecation and blood circulation using a red yeast rice and sweet potato --▼t홍국 고구마를 이용한 배변촉진, 혈액순환개선 건강기능식품 개발(제6세부)=Development of health functional foods that aids improving of defecation and improvement of blood circulation with Red Yeast Sweet potato --▼t고구마를 이용한 강압유탁스낵 및 재성형 냉동제품 개발(제7세부) =Development of vacuum fried snacks and restructured frozen products using sweet potatoes▲ |
| 520 | ▼a요약문 및 Summary 수록▲ | ||
| 653 | ▼a고구마가공제품▼a고구마식품▼a고구마음료▲ | ||
| 700 | 1 | ▼a김성수▲ | |
| 700 | 1 | ▼a한찬규▲ | |
| 700 | 1 | ▼a최희돈▲ | |
| 700 | 1 | ▼a신말식▲ | |
| 700 | 1 | ▼a이영택▲ | |
| 700 | 1 | ▼a권혜순▲ | |
| 700 | 1 | ▼a박보하▲ | |
| 710 | ▼a전남대학교▲ | ||
| 710 | ▼a경원대학교▲ | ||
| 710 | ▼a농협식품안전연구원▲ | ||
| 710 | ▼a에프앤피▲ | ||
| 710 | ▼a한국식품연구원▼091108▲ | ||
| 740 | 0 | ▼aDevelopment of the cloudy beverage, lactic fermentation beverage and its freeze-dried powder products with sweet potato▲ | |
| 740 | 0 | ▼aQuality characteristics and processing quality of food biomaterials from Korean sweet potatoes with different varieties▲ | |
| 740 | 0 | ▼aDevelopment of hign quality bakery products using sweet potato flours▲ | |
| 740 | 0 | ▼aDevelopment of functional drinks using purple sweet potato▲ | |
| 740 | 0 | ▼aDevelopment and its effectiveness evaluation of the functional foods aims for improving of defecation and blood circulation using a Red Yeast Rice and Sweet Potato▲ | |
| 740 | 0 | ▼aDevelopment of health functional foods that aids improving of defecation and improvement of blood circulation with Red Yeast Sweet potato▲ | |
| 740 | 0 | ▼aDevelopment of vacuum fried snacks and restructured frozen products using sweet potatoes▲ | |
| 999 | ▼a손은주▲ |
고구마 신수요 창출을 위한 가공기술 및 제품 개발 =Development of the products and processing technology with sweet potato for creating the new demand of consumption
Document Type
Domestic Book
Title
고구마 신수요 창출을 위한 가공기술 및 제품 개발 = Development of the products and processing technology with sweet potato for creating the new demand of consumption / 농림수산식품부 [편]
부출서명
Development of the cloudy beverage, lactic fermentation beverage and its freeze-dried powder products with sweet potato
Quality characteristics and processing quality of food biomaterials from Korean sweet potatoes with different varieties
Development of hign quality bakery products using sweet potato flours
Development of functional drinks using purple sweet potato
Development and its effectiveness evaluation of the functional foods aims for improving of defecation and blood circulation using a Red Yeast Rice and Sweet Potato
Development of health functional foods that aids improving of defecation and improvement of blood circulation with Red Yeast Sweet potato
Development of vacuum fried snacks and restructured frozen products using sweet potatoes
Quality characteristics and processing quality of food biomaterials from Korean sweet potatoes with different varieties
Development of hign quality bakery products using sweet potato flours
Development of functional drinks using purple sweet potato
Development and its effectiveness evaluation of the functional foods aims for improving of defecation and blood circulation using a Red Yeast Rice and Sweet Potato
Development of health functional foods that aids improving of defecation and improvement of blood circulation with Red Yeast Sweet potato
Development of vacuum fried snacks and restructured frozen products using sweet potatoes
Publication
과천 : 농림수산식품부 , 2011
Physical Description
372 p. : 삽화 ; 30 cm
General Note
주관연구기관명: 한국식품연구원
주관연구책임자: 김성수
세부연구책임자: 한찬규, 최희돈
협동연구기관명: 전남대학교, 경원대학교, 농협식품안전연구원, 에프앤피
협동연구책임자: 신말식, 이영택, 권혜순, 박보하
이 보고서는 농림수산식품부에서 시행한 농림기술개발사업의 연구보고서임
주관연구책임자: 김성수
세부연구책임자: 한찬규, 최희돈
협동연구기관명: 전남대학교, 경원대학교, 농협식품안전연구원, 에프앤피
협동연구책임자: 신말식, 이영택, 권혜순, 박보하
이 보고서는 농림수산식품부에서 시행한 농림기술개발사업의 연구보고서임
Bibliography Note
각 장마다 참고문헌 수록
Formatted Contents Note
고구마 현탁형 음료, 유산균 발효 음료 및 동결건조 분말제품 개발(제1세부) =Development of the cloudy beverage, lactic fermentation beverage and its freeze-dried powder products with sweet potato -- 품종별 고구마 식품소재의 품질특성 및 가공적성조사(제2세부) =Quality characteristics and processing quality of food biomaterials from Korean sweet potatoes with different varieties -- 고구마 이용 고품질 베이커리 가공제품의 개발(제3세부) =Development of hign quality bakery products using sweet potato flours -- 유색고구마 이용 기능성 음료제품 개발(제4세부) =Development of functional drinks using purple sweet potato -- 홍국과 고구마를 이용한 배변촉진 및 혈액 순환개선 건강기근식품개발 및 효능검증(제5세부) =Development and its effectiveness evaluation of the functional foods aims for improving of defecation and blood circulation using a red yeast rice and sweet potato -- 홍국 고구마를 이용한 배변촉진, 혈액순환개선 건강기능식품 개발(제6세부)=Development of health functional foods that aids improving of defecation and improvement of blood circulation with Red Yeast Sweet potato -- 고구마를 이용한 강압유탁스낵 및 재성형 냉동제품 개발(제7세부) =Development of vacuum fried snacks and restructured frozen products using sweet potatoes
Summary Note
요약문 및 Summary 수록
Call Number
664.80522 한17ㄱ
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