30 :.,.. ph,,.,, ph values, (Thiobarbituric Acid Reactive Substances; TBARS), (Volatile Basic Nitrogen; VBN),,.. 30 (Ross broilers) (Mireuchuksan Corp
|
|
|
- 슬옹 흥
- 6 years ago
- Views:
Transcription
1 45, (208) Korean J. Poult. Sci. Vol.45, No., (208) Dicky Tri Utama Effect of Liquid Smoke and Curing Mixture on Quality Characteristics of Chuncheon Dakgalbi during Storage Hae Seong Jeong, Ki Ho Baek 2, Dicky Tri Utama, Jun Tae Kim and Sung Ki Lee Animal Products and Food Science Program, College of Animal Life Sciences, Kangwon National University, Chuncheon 2434, Republic of Korea 2 Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea ABSTRACT The goal of the present work was to determine the optimal addition amounts of liquid smoke and curing mixture to develop Chuncheon Dakgalbi with improved preference and shelf-life. In the first experiment, Chuncheon Dakgalbi was prepared with different amounts of liquid smoke. In the second experiment Chuncheon Dakgalbi was prepared with various amounts of curing mixture and 0.% (w/w) liquid smoke. Different amounts of liquid smoke resulted in different aroma patterns, which were observed using an electronic nose, and Dakgalbi with 0.% (w/w) liquid smoke had the highest score in overall acceptability. The addition of liquid smoke and curing mixture inhibited the growth of bacteria, slowed down the decline in ph, and delayed increased in volatile basic nitrogen contents and lipid oxidation. However, no clear effects were observed on instrumental color. From a consumer preference test, the highest preference score was achieved by added 0.2% (w/w) curing mixture. Liquid smoke and curing mixture extended shelf-life and improved preference of Chuncheon Dakgalbi. Considering the physicochemical, microbiological and consumer preference, it was recommended to add 0.% (w/w) liquid smoke and 0.2% (w/w) curing mixture to Chuncheon Dakgalbi to enhance shelf-life and preference. (Key words: Chunchen Dakgalbi, shelf-life, consumer preference, liquid smoke, curing mixture),. HMR(Home Meal Replacement) (Lee et al., 205). HMR. 2,,.,,,,,, (liquid smoke) (wood vinegar) (Kim et al., 998). Seo et al.(2000), Jeong and Shim(2002). Kim et al.(99), Gheisari et al.(207) Escherichia coli O57:H7 Listeria monocytogenes Escherichia coli O57:H7 Listeria monocytogenes. To whom correspondence should be addressed : skilee@kangwon.ac.kr
2 30 :.,.. ph,,.,, ph values, (Thiobarbituric Acid Reactive Substances; TBARS), (Volatile Basic Nitrogen; VBN),,.. 30 (Ross broilers) (Mireuchuksan Corp., Gyeonggi, Korea) %, 6%, 3.4%, 6%, 0.7%, 6.4%, 6.3%, 20%, 7%, 0.2%, 6%, 3.7%, L-.0% 5. (Hickory smoke oil RS-30, ES Food Co. Ltd, Gyeonggi, Korea) 5.0% 95.0% 0.2%. (Taewon Food Industry Co. Ltd, Gyeonggi, Korea) 93.%, 5.9%,.0%. 0.05%, 0.0%, 0.20% 30% Control, S-0.05( 0.05%), S-0.0( 0.0%), Table. Ingredient of Chuncheon Dakgalbi made with different amounts of liquid smoke Ingredient (%) Control S-0.05 S-0.0 S-0.20 Meat Total Dried red pepper powder Minced onion Minced garlic Minced ginger Soy sauce Milk Curry powder Refined sugar Soju Ground black pepper Starch syrup Ketchup Monosodium glutamate Liquid smoke Control: no liquid smoke, S-0.05: added 0.05% liquid smoke, S-0.0: added 0.0% liquid smoke, S-0.20: added 0.20% liquid smoke. 2 Meat: deboned drumette of 30-day-old Ross broiler. 3 Liquid smoke: smoke extract 5% and soybean oil 95%. S-0.20( 0.20%), Table. 50 (Convotherm 4 easydial GS, Eglfing, Germany) g Polyethylene (Jinwoong Chemical, Gyeonggi, Korea) (IV-2000, Incoin Tech, Gyeonggi, Korea) ph values, 48.
3 Jeong et al. : Effect of Liquid Smoke and Curing Mixture on Quality of Chuncheon Dakgalbi 3 30%, 0.%, 0.2% 0.3% (Convotherm 4 easydial GS) g (Jinwoong Chemical) (IV-2000). Control, S( 0.%), SC-0.2( 0.% + 0.2%), SC-0.3( 0.% + 0.3%), Table ph values,, TBARS, VBN, 0, 7, 4, 2, 28, 33, 47 56, , 3. ph values, TBARS, VBN, 3. 3 CIE L*(lightness), a*(redness), b*(yellowness) (CR-400, Konica Minolta Sensing, Inc., Japan) 4 5. calibrate plate(2 observer) illuminant C Y=93.6, x=0.334, y= ph g 45 ml homogenizer(ph9, SMT Co., Ltd., Japan) 2,000 rpm ph meter(seveneasy ph, Mettler-Toledo GmbH, Switzerland) g vial PTFE/rubber septa autosampler(hs00, Alpha MOS, Toulouse, France) 60 Table 2. Ingredient of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture Ingredient (%) Control S SC-0.2 SC-0.3 Meat Total Dried red pepper powder Minced onion Minced garlic Minced ginger Soy sauce Milk Curry powder Refined sugar Soju Ground black pepper Starch syrup Ketchup Monosodium glutamate Liquid smoke Curing mixture Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. 2 Meat: deboned drumette of 30-day-old Ross broiler. 3 Liquid smoke: smoke extract 5% and soybean oil 95%. 4 Curing mixture: sodium chloride 93.%, sodium nitrite 5.9% and sodium carbonate.0%. 500 rpm 0, headspace auto sampler syringe(45 ) 2.5 ml 2 metal oxide injector (carrier gas flow rate air 50mL/min). principal component analysis(pca, Alpha soft version 8.0 software, Alpha MOS, Toulouse, France). 2 MOS(Metal Oxide Sensor) SY/LG, SY/G, SY/AA, SY/Gh, SY/gCT, SY/gCT, T30/, P0/, P0/2, P40/, T70/2 PA2, SY, T P Table 4. SY/LG P40/ fluoride chloride, SY/G,
4 32 : SY/Gh, SY/gCT ammonia sulphur, SY/AA, PA2 T30/ Organic solvents, SY/gCT, P0/ P0/2 nonpolar volatiles, T70/2 (Anonymous, 200). 3 2, TBARS(2-Thiobarbituric Acid Reactive Substances) (Sinnhuber and Yu, 977) g antioxidant(54% propyleneglycol + 40% Tween % BHT + 3% BHA) 3, TBA solution(% TBA + 0.3% NaOH) 3 ml 5. TCA solution(2.5% TCA mm HCl) 7 ml, 00 water bath(ob-25e, Jeio Tech, Korea) ml 0 ml glass tube, chloroform 3 ml 4 3,500 rpm 30 (CS-6R Centrifuge, Beckman Instruments Inc., USA), 3 ml 4.5 ml 532 nm (UC-mini-240, Shimadzu, Japan). kg mg MA(malonaldehyde), blank. (Volatile Basic Nitrogen; VBN) 3 2, Conway (Kohsaka, 975).. 5 g 5% TCA 20 ml Homogenizer(Ultra Turrax T25 basic, Ika Werke Gmbh & Co., Germany) 3,500 rpm 60. Filter paper No.(Whatman International Ltd, UK). Conway s borate butter ml Conway dish, 50% K 2 CO 3 ml K 2 CO , 0.02N H 2 SO 4 mg%. (206) g 0.% peptone 90 ml (Whirl-pak blender bag, Nasco International, USA), stomacher(laboratoryblender400, Seward, England) normal speed. 0 ml petri dish 45 (Plate count Agar, Difco, USA) 5 ml, ±2.. (206) 3 2. ml petri dish 50 VRBA(Violet Red Bile Agar, Difco, USA) 5 ml, petri dish ±2.. 0, (color), (taste), (aroma), (salinity), (overall acceptability). 2. 9,., (Intensity). (MS23F30- TAW, 00W, Samsung, Gyeonggi, Korea),. Agricolae(R-version ) ANOVA (The R-foundation for Statistical Computing, Vienna, Austria), Duncan s multiple range test 5%.
5 Jeong et al. : Effect of Liquid Smoke and Curing Mixture on Quality of Chuncheon Dakgalbi 33 ph Table 3. ph Control ph 6.06 (P<0.05), ph.,,. Table 4. (Sensor sensitivity), Table 3. Instrumental color and ph values of Chuncheon Dakgalbi made with different amounts of liquid smoke Parameters Control S-0.05 S-0.0 S-0.20 ph 6.06±0.0 b 6.2±0.06 a 6.±0.02 a 6.0±0.0 a CIE L* (Lightness) CIE a* (Redness) CIE b* (Yellowness) 46.± ± ± ± ± ± ± ± ± ± ± ±4.27 Control: no liquid smoke, S-0.05: added 0.05% liquid smoke, S-0.0: added 0.0% liquid smoke, S-0.20: added 0.20% liquid smoke. a,b Means in the same row with different letters are significantly different (P<0.05). Table 4. Changes of sensors sensitivity (dr/r0 ) Chuncheon Dakgalbi made with different amounts of liquid smoke Sensor Treatments 2 Number Model 3 Control S-0.05 S-0.0 S-0.20 SY/LG SY/G 0.002± a 0.008± ab ± b ± b 3 SY/AA ± a ± b ± b ± b 4 SY/Gh ± ab ± b 0.004± ab ± a 5 SY/gCT ± ± ± ± SY/gCT 0.003± a ± b ± b ± b 7 T30/ 0.80±0.04 b 0.274± b 0.293± b 0.400± a 8 P0/ ± c ± b 0.07±0.008 b ± a 9 P0/ ± c ± b ±0.008 b ± a 0 P40/ ± c ± b ± b ± a T70/ ±0.008 c ± b ±0.006 b ± a 2 PA2 0.68±0.059 c 0.770± bc 0.820± b ± a All values are mean±s.d. (n=4). dr/r0: Value of the sensors in relative resistance change. dr/ R0 = (R0 R)/ R0. R0: resistance at t = 0 (baseline resistance). R: resistance at selected time. 2 Control: no liquid smoke, S-0.05: added 0.05% liquid smoke, S-0.0: added 0.0% liquid smoke, S-0.20: added 0.20% liquid smoke. 3 SY: a sensor which incorporates a thick film material deposited on interdigitated electrodes on a alumina substrate with the platinum alloy thick heater, T: a conventional sensor using a high quality alumina tube gold printed electrodes connecting gold alloy wires and reliable iron chrome alloy heater, P: a plane type of sensors using thick film technology on a small and thin alumina substrate. a~c Means in the same row with different letters are significantly different (P<0.05).
6 34 :. 7 2 (P<0.05), 2, 3, 6.,. Fig.. (discrimination index),, (Anonymous, 2002). 78, Control,.., Kim et al.(2004),,. Table 5.,,,,, (P<0.05).,. 0.0%. Table 6.,,,. 4 Fig.. Principal component analysis (PCA) of aroma pattern of Chuncheon Dakgalbi with different amounts of liquid smoke. Control: no liquid smoke, S-0.05: added 0.05% liquid smoke, S-0.0: added 0.0% liquid smoke, S-0.20: added 0.20% liquid smoke. Table 5. Consumer preference test of Chuncheon Dakgalbi made with different amounts of liquid smoke Parameters Control S-0.05 S-0.0 S-0.20 Color 6.2±.8 6.5± ± ±.55 Taste 6.7± ± ± ±0.74 Aroma 6.2± ± ± ±.35 Salinity 6.7± ±.29 6.± ±.06 Overall acceptability 6.5±0.53 c 6.8±0.79 bc 7.7±0.48 a 7.3±0.47 ab Control: no liquid smoke, S-0.05: added 0.05% liquid smoke, S-0.0: added 0.0% liquid smoke, S-0.20: added 0.20% liquid smoke. a~c Means in the same row with different letters are significantly different (P<0.05). 33 SC-0.2 SC-0.3 (P<0.05). Muhlisin et al.(202),. ph Table 7. Control, S, SC-0.2 SC-0.3 ph 6.0, 6.06, ph (P<0.05).
7 Jeong et al. : Effect of Liquid Smoke and Curing Mixture on Quality of Chuncheon Dakgalbi 35 Table 6. Instrumental color of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8 Parameters CIE L* (Lightness) CIE a* (Redness) CIE b* (Yellowness) Storage time (day) Control 4.3±0.58 BC 43.8±.07 A 43.4±0.42 ba 43.4±.04 A 40.6±2.46 bc 40.4±0.52 cc 42.6±0.85 bab 43.9±0.67 A S 42.6±0.3 A 44.0±0.64 A 42.6±0.30 ca 4.5±.22 A 42.8±0.23 ab 42.6±0.6 ab 40.5±0.30 ca 43.±0.62 A SC ±.27 C 43.6±0.95 B 42.7±0.28 cc 43.6±0.80 B 44.6±0.89 aa 4.9±0.0 bc 43.7±0.66 ab 44.±0.20 AB SC ±0.44 C 43.2±0.54 ABC 44.9±0.77 aa 42.±2.86 BC 44.±.26 aab 42.6±0.58 abc 42.4±0.23 bbc 43.6±.45 ABC Control 2.8±0.80 bb 8.9±.86 bc 9.3±2.27 bc 22.5±.57 bb 2.2±0.66 cb 2.4 ±0.30 cb 25.6±0.80 ba 26.0±0.48 aa S 22.5±0.72 abb 2.2±.03 ad 22.3±0.64 abc 20.9±0.85 cb 23.9±0.6 bd 9.3±0.08 dcd 22.8±0.5 ca 24.9±0.20 ba SC ±.45 ababc 22.2±0.4 acd 24.0±3.8 aabc 25.7±0.39 aa 24.6±0.08 abab 23.5±0.08 bbcd 2.7±0.39 dd 24.9±0.6 bab SC ±.0 bc 2.6±.38 ad 24.±.6 ac 26.2±0.66 aab 25.3±0.89 abc 27.4±0.27 aa 26.3±0.49 aab 24.2±0.58 cc Control 27.7±0.76 bc 2.0±2.89 be 23.6±.47 bd 27.3±.66 bcc 27.7±2.69 bc 24.4±0.40 bd 34.6 ±0.69 aa 3.0±0.84 ab S 30.4±.34 abb 23.3±.56 abd 24.±0.5 bd 25.8±.39 cc 27.±0.37 bcc 2.4±0. dd 3.2±0.46 ba 29.3±0.40 bb SC ±2.45 aa 25.±0.80 ac 24.4±.39 bc 28.0±0.48 bb 25.5±0.0 cc 22.±0.4 cd 25.5±0.80 cc 28.9±0.65 bb SC ±.22 ababc 23.0±.7 abd 29.5±3.08 abc 3.9±.24 aab 30.3±0.37 aabc 3.5±0.27 aab 32.0±0.8 ba 28.9±0.45 bc Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. A~E Means in the same row with different letters are significantly different (P<0.05). a d Means in the same column with different letters are significantly different (P<0.05). Table 7. ph values of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8 Storage time (day) Control 6.0±0.0 ba 6.05±0.03 A 6.±0.0 A 6.0±0.03 A 6.05±0.03 aa 6.03±0.0 A 5.99±0.04 A 4.63±0.26 bb S 6.06±0.0 abc 6.08±0.0 B 6.3±0.0 A 6.06±0.04 BC 5.95±0.0 bd 6.02±0.02 C 6.04±0.03 BC 5.96±0.03 ad SC ±0.0 ac 6.0±0.02 AB 6.±0.02 A 6.05±0.06 BC 6.04±0.03 ac 6.03±0.0 C 5.95±0.02 D 6.02±0.0 ac SC ±0.0 ab 6.09±0.02 AB 6.3±0.02 A 6.06±0.02 B 6.05±0.0 abc 6.0±0.0 CD 6.0±0.0 CD 5.99±0.06 ad Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. A~D Means in the same row with different letters are significantly different (P<0.05). a~b Means in the same column with different letters are significantly different (P<0.05). ph. ph., 56 Control ph 4.63 S, SC-0.2 SC-0.3 ph (P<0.05). Nychas et al.(998) ph. Makela et al.(992), Korkeala and Makela (989), Samelis et al.(2000), Von et al.(99). ph
8 36 :. TBARS Table 8. TBARS SC mg/kg (P<0.05). TBARS, Control 33, 47, S 47, 56 TBARS, SC-0.2 SC-0.3 TBARS (P<0.05). Muhlisin et al.(202),, TBARS,. Kim et al.(998). Jeong and Shim (2002), Kim et al.(998). VBN Table 9. VBN mg%.,. 47 Control, 56 Control 25.8 mg% S, SC-0.2 Table 8. Thiobarbituric acid reactive substances (TBARS) values (mg malondialdehyde/kg ) of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8 Storage time (day) Control 0.45±0.04 ae 0.56±0.04 E 0.8±0. ad 0.9±0.05 ac 0.92±0.08 C.8±0.06 aa.07±0.04 abb 0.97±0.0 cc S 0.42±0.0 abf 0.55±0.07 E 0.63±0.07 cde 0.70±0.0 cd 0.88±0.0 C.03±0.07 bb.6±0.05 aa.2±0.03 ab SC ±0.05 ac 0.55±0.05 C 0.74±0.09 bb 0.83±0.04 bb 0.94±0.03 A.03±0.2 ba 0.96±0.03 ca.03±0.03 ba SC ±0.03 be 0.46±0.3 D 0.73±0.02 bc 0.82±0.05 bb 0.85±0.05 B.00±0.04 ba.03±0.07 bca.04±0.02 ba Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. A F Means in the same row with different letters are significantly different (P<0.05). a c Means in the same column with different letters are significantly different (P<0.05). Table 9. Volatile basic nitrogen (VBN) contents (mg/00g) of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8 Storage time(day) Control 6.3±0.8 D 5.2±0.40 bd 7.9±.07 C 8.4±0.40 ac 8.4±.07 C 9.5±0.40 C 23.5±.40 ab 25.8±.07 aa S 6.8±0.00 D 7.5±0.00 acd 8.4±0.40 BC 8.2±0.70 abbc 8.4±0.40 BC 8.8±0.40 B 22.3±0.40 aba 22.5±.07 ba SC ±0.99 CD 4.9±0.8 D 7.5±0.70 BC 7.0±0.40 bcc 7.5±.40 BC 9.3±0.00 AB 2.±.46 bca 2.±.07 ba SC ±0.49 DE 5.4±.40 bf 7.5±0.00 CDE 6.6±.07 cef 8.2±0.70 CD 8.8±0.8 BC 20.0±0.70 cb 2.6±0.40 ba Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. A F Means in the same row with different letters are significantly different (P<0.05). a c Means in the same column with different letters are significantly different (P<0.05).
9 Jeong et al. : Effect of Liquid Smoke and Curing Mixture on Quality of Chuncheon Dakgalbi 37 SC-0.3 VBN mg%. Leroi et al.(200),, VBN, VBN. Lund et al.(20),, Byun et al.(2003),,, VBN VBN., Choi et al.(20), ph, TBA VBN. VBN, ph. VBN. Table 0. Control, S, SC-0.2 SC log CFU/g, 3.82 log CFU/g, 3.95 log CFU/g 3.65 log CFU/g, SC-0.2 SC-0.3 (P<0.05)., 56 Control 7.9 log CFU/g, S, SC-0.2 SC log CFU/g, 3.97 log CFU/g 3.69 log CFU/g., Control ph. 28, 33, 56 Control 3.96 log CFU/g,.54 log CFU/g 6.00 log CFU/g. Seo et al.(2000), Noh et al.(2008) aldehyde, phenol, alcohol. Kim et al.(998), ph. Table 0. Aerobic plate count (APC) and total coliforms (TC) of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture during storage at 8 Parameters Storage time(day) Aerobic plate count (CFU/g) Total coliforms (CFU/g) Control 4.±0.07 abc 4.45±0.05 ab 4.38±0.06 ab 4.47±0.08 abb 3.85±0.50 C 4.30±0.06 ab 4.7±0.2 bbc 7.9±0.0 aa S 3.82±0.09 bd 4.4±0.3 bc 4.24±0.05 abc 4.55±0.08 aa 4.4±0.20 C 4.27±0.7 abc 4.50±0.2 aab 4.39±0.0 bab SC ±0.06 bc 4.9±0.02 bab 4.00±0.04 bc 4.33±0.8 ba 4.07±0. BC 3.54±0.09 bd 4.20±0.08 bab 3.97±0.05 cc SC ±0. cb 3.99±0.6 ba 3.50±0.28 cbc 4.00±0.00 ca 3.65±0.4 B 3.30±0.43 bc 3.45±0.05 cbc 3.69±0.09 dab Control 2 ND ND ND ND 3.96±0.9 B.54±0.09 C ND 6.00±0.07 A S ND ND ND ND ND ND ND ND SC-0.2 ND ND ND ND ND ND ND ND SC-0.3 ND ND ND ND ND ND ND ND Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. A D Means in the same row with different letters are significantly different (P<0.05). a c Means in the same column with different letters are significantly different (P<0.05). 2 ND: not detected.
10 38 :. Table.., Control. Control, SC-0.3 < S < SC-0.2, Control < SC-0.2 < S, SC-0.3 (P<0.05). Control, S, SC-0.3 < SC-0.2 SC-0.2 (P<0.05). Massimiliano et al.(203). McGee et al.(2003),., 0.% 0.3% SC-0.3, 0.% 0.2% SC-0.2. Table. Consumer preference test of Chuncheon Dakgalbi made with different amounts of liquid smoke and curing mixture Parameters Control S SC-0.2 SC-0.3 Color 7.7± ± ± ±2.6 Taste 6.2±.69 b 6.5±.43 ab 7.7±0.82 a 5.5±.78 b Aroma 5.8± ±.0 6.8± ±.58 Salinity 4.0±.49 b 5.8±.75 a 5.3±.34 ab 6.3±.64 a Overall acceptability 6.4±.07 b 6.7±.4 b 7.9±0.99 a 6.3±.49 b Control: no additive, S: added 0.0% liquid smoke, SC-0.2: added 0.0% liquid smoke and 0.20% curing mixture, SC-0.3: added 0.0% liquid smoke and 0.30% curing mixture. a,b Means in the same row with different letters are significantly different (P<0.05). (0%, 0.05%, 0.%, 0.2%) 0.% (0.2%, 0.3%). ph,,., 0.%.., ph, TBARS VBN,, 0.3%.,., 0.3% 0.2%. 0.% 0.2%. 206 (C ). Anonymous 200 Semi-Conduct Sensors. Alpha MOS, Toulouse, France. Anonymous 2002 Operating Manual. Alpha MOS, Toulouse, France. Byun JS, Min JS, Kim IS, Kim JW, Chung MS, Lee MH 2003 Comparison of indicators of microbial quality of meat during aerobic cold storage. J Food Prot 66(9):
11 Jeong et al. : Effect of Liquid Smoke and Curing Mixture on Quality of Chuncheon Dakgalbi 39 Choi YS, Choi JH, Kim HY, Kim HW, Lee MA, Chung HJ, Lee SK, Kim CJ 20 Effect of Lotus (Nelumbo nucifera) leaf powder on the quality characteristics of chicken patties in refrigerated storage. Korean J Food Sci An 3():9-8. Choi YI, Kim BC, Park GB, Sung SK, Lee MH, Lee SK, Chung MS, Joo ST, Choi YI 998 Processing of red meat. Pages In: The Science of Muscle Foods. Sunjin munhwasa, Gyeonggi, Korea. Gheisari HR, Hamzeloo A, Hosseinzadeh S, Basiri S 207 Curing effects on the growth of Listeria monocytogenes and Escherichia coli O57:H7 in camel meat using most probable number-polymerase chain reaction method. J Microbiol Biotech Food Sci 6(4): Jeong CH, Shim KH 2002 Nitrite-scavenging and antioxidant activities of wood vinegar. Korean J Food Preserv 9(3): Kim YJ, Kim MB, Moon YI, Kim YB 99 Processing of brine soaked and smoked duck meat: pan-broiling yield and sensory evaluation of brined or smoked duck meat. Korean J Ani Sci Technol 33: Kim JY, Kim YS, Lee SK 2004 Aroma pattern analysis of hanwoo beef (M. longissimus) using electronic nose during refrigerated storage. Korean J Food Sci An 24(3): Kohsaka K 975 Freshness preservation of food and measurement. The Food Industry 8:05-. Korkeala H, Makela P 989 Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages. International J Food Microbiol 9: Lee KI, Hwang YJ, Ban HJ, Lim SJ, Jin HJ, Lee HS 205 Impact of the growth of single-person households on the food market and policy tasks. Pages 2-45 In: Korea Rural Economic Institute. Jeollanam-do, Korea. Leroi F, Joffraud JJ, Chevalier F, Cardinal M 200 Research of quality indices for cold-smoked salmon using a stepwise multiple regression of microbiological counts and physico-chemical parameters. J Appl Microbiol 90(4): Lund MN, Heinonen M, Baron CP, Estevez M 20 Protein oxidation in muscle foods: A review. Mol Nutr food Res 55(): Makela P, Schillinger U, Korkeala H, Holzapfel WH 992 Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification on Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products. International J Food Microbiol 6: McGeea MR, Henryb KL, Brooksb JC, Rayb FK, Morganb JB 2003 Injection of sodium chloride, sodium tripolyphosphate, and sodium lactate improves Warner-Bratzler shear and sensory characteristics of pre-cooked inside round roasts. Meat Sci 64(3): Ministry of Food and Drug Safety 206 Processing of Standards and Ingredients Specifications for Livestock Products. Osong, Korea. Pages Muhlisin, Kang SM, Choi WH, Kim CJ, An BK, Kang CW, Lee SK 202 New approach to Chuncheon Dakgalbi processing by various chicken materials, seasoning and cooking methods. Korean J Food Sci An 32(6): Noh BS, Kim SS, Jang PS, Lee HG, Kim TJ 2008 Food Preservation. Soohaksa, Korea. Pages Nychas GJE, Drosinos EH, Board RG 998 Chemical changes in stored meat. Pages In: The Microbiology of Meat and Poultry, Davies A, Blackie Academic and Professional. London, UK. Samelis J, Kakouri A, Rementzis J 2000 The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking. International J Food Microbiol 56: Seo KI, Ha KJ, Bae YI, Jang JK, Shim KH 2000 Antimicrobial activity of oak smoke flavoring. Korean J Posthavest Sci Technol 7(3): Sinnhuber RO, Yu TC 977 The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J Japan Soc Fish Sci 26: Von Holy A, Cloete TE, Holzapfel WH 99 Quantification and characterization of microbial populations associated with spoiled, vacuum-packed Vienna sausages. Food Microbiol 8(2): Received Dec. 6, 207, Revised Mar. 26, 208, Accepted Mar. 27, 208
12
386-390.hwp
386 HANYANG MEDICAL REVIEWS Vol. 29 No. 4, 2009 우리나라 미숙아의 통계와 의료비용 Statistics and Medical Cost of Preterm in Korea 윤혜선 을지대학교 노원을지병원 소아청소년과학교실 Hye Sun Yoon, M.D., Ph.D., Department of Pediatrics, Nowon
untitled
3. 농업환경연구과 과제구분 기본연구 수행시기 전반기 연구과제 및 세부과제 수행 기간 소 속 책임자 농가에 적합한 부식성곤충 대량 사육기술 개발 12~ 13 농업환경연구과 곤충팀 이영혜 1) 부식성 곤충 먹이 제조 기술 개발 12~ 13 농업환경연구과 곤충팀 이영혜 색인용어 부식성곤충, 장수풍뎅이, 계통, 먹이제조 ABSTRACT In first check,
가자미식해의제조공정최적화 37., (Choi et al., 200).. 재료 재료및방법 (Verasper Jordan et Gilbert;, ), (, ), (, ) (, )., (, ), (, ), (, ), (, ), (, ), (, ). 가자미식해제조 (round
한수지 48(), 036-043, 205 Original Article Kor J Fish Aquat Sci 48(),036-043,205 반응표면분석법을이용한가자미 (Verasper moseri Jordan et Gilbert) 식해제조최적화 한대원 김덕기 한호준 조순영 2 * 강릉원주대학교식품과학과, 강릉원주대학교동해안해양생물자원연구센터, 2 강릉원주대학교식품가공유통학과
제 출 문 경상북도 경산시 농업기술센터 귀하 본 보고서를 6차산업수익모델시범사업 농산물가공품개발 연구용역 과제의 최종보고서로 제출합니다. 2014 년 11 월 19 일 주관연구기관명 : 영남대학교 총괄연구책임자 : 한 기 동 연 구 원 : 김 상 욱 이 수 형 이 상
6차 산업 수익모델 시범사업 농산물가공품개발 연구용역 최 종 보 고 서 영남대학교 식품공학과 연구책임자 : 한 기 동 제 출 문 경상북도 경산시 농업기술센터 귀하 본 보고서를 6차산업수익모델시범사업 농산물가공품개발 연구용역 과제의 최종보고서로 제출합니다. 2014 년 11 월 19 일 주관연구기관명 : 영남대학교 총괄연구책임자 : 한 기 동 연 구 원 : 김
개최요강
55 2009. 5. ( ) ( ) < > 1. 1 2. 2. 2. 3 1) 3 2) 3 3) GC-MS 4. 5 1) 5 2) 5 3) ICP-OES 6 3. 7. 7 1) 7 2) 10. 13 1) 1g 13 2),,, 14 3), 15 4),, 15 4. 17 19 < > [ 1] 2 [ 2] ICP-OES 6 [ 3] 13 [ 4] 1g 13 [ 5]
<C7D1BDC4BFAC20B1E8B5BFBCF6B9DABBE7B4D4676C75636F20C3D6C1BE5B315D2E687770>
Glucomannan 을이용한 기능성소재화연구 Study on the Functional and Processing Properties of Glucomannan for Food Material 연구기관 한국식품개발연구원 농림부 - 1 - - 2 - - 3 - - 4 - - 5 - - 6 - - 7 - - 8 - - 9 - - 10 - - 11 - - 12
139~144 ¿À°ø¾àħ
2 139 DOI : 10.3831/KPI.2010.13.2.139 2 Received : 10. 04. 08 Revised : 10. 04. 26 Two Case Report on Wrist Ganglion Treated with Scolopendrid Pharmacopuncture Accepted : 10. 05. 04 Key Words: Wrist Ganglion,
YEONGGWANG BEOPSEONGPO SALTED YELLOW CORVINA Exquisite taste, Interweaving of Water Wind Sunshine Salt And time By human
MISuNG fishery association corporation delivers taste of time from endeavors to follow the traditional methods for three generations. We have the patented skill of making Gul-bi marinated with herb & lotus
46(6)완결.indd
한수지 46(6), 689-695, 2013 Original Article Kor J Fish Aquat Sci 46(6),689-695,2013 가자미 (Verasper moseri Jordan et Gilberu) 식해의최적발효조건 ( 온도및염도 ) 한대원 1 한호준 김덕기 임미진 1 조순영 2* 강릉원주대학교식품과학과, 1 강릉원주대학교동해안해양생물자원연구센터,
(....).hwp
연구기관 한국식품연구원 농림부 연구기관 한국식품연구원 농림부 Analytical Semi-preparative Solution A 1) Solution B 2) Mixing Spreading Coating medium Corona treated OPP 3) film Casting Drying
Lumbar spine
Lumbar spine CT 32 111 DOI : 10.3831/KPI.2010.13.2.111 Lumbar Spine CT 32 Received : 10. 05. 23 Revised : 10. 06. 04 Accepted : 10. 06. 11 Key Words: Disc herniation, CT scan, Clinical analysis The Clinical
.,. (2007) 36, 16 6 Enterobacter sakazakii 15 Bacillus cereus.,.,,,,.,.,, microwave,. UV-C DNA 253.7nm,. ( 1, 2). FDA,, - U V V - UV UV-C UV- UV- UV-C
Non-thermal treatment powdered food 송경빈충남대학교식품공학과 1. 1.1 연구목적 Non-thermal treatment UV-C,,. 1.2 연구배경,,,,, NEED,,,.,,,,..., Bacillus cereus,, 175 .,. (2007) 36, 16 6 Enterobacter sakazakii 15 Bacillus cereus.,.,,,,.,.,,
Analyses the Contents of Points per a Game and the Difference among Weight Categories after the Revision of Greco-Roman Style Wrestling Rules Han-bong
Analyses the Contents of Points per a Game and the Difference among Weight Categories after the Revision of Greco-Roman Style Wrestling Rules Han-bong An 1 & Kyoo-jeong Choi 2 * 1 Korea National Wrestling
DBPIA-NURIMEDIA
FPS게임 구성요소의 중요도 분석방법에 관한 연구 2 계층화 의사결정법에 의한 요소별 상관관계측정과 대안의 선정 The Study on the Priority of First Person Shooter game Elements using Analytic Hierarchy Process 주 저 자 : 배혜진 에이디 테크놀로지 대표 Bae, Hyejin AD Technology
03-서연옥.hwp
농업생명과학연구 49(4) pp.31-37 Journal of Agriculture & Life Science 49(4) pp.31-37 Print ISSN 1598-5504 Online ISSN 2383-8272 http://dx.doi.org/10.14397/jals.2015.49.4.31 국가산림자원조사 자료를 적용한 충남지역 사유림경영율 추정 서연옥
(72) 발명자 이승원 강원도 고성군 죽왕면 오호리 245-7 정동호 강원도 고성군 죽왕면 오호리 245-7 이호생 강원도 고성군 죽왕면 오호리 245-7 이 발명을 지원한 국가연구개발사업 과제고유번호 PMS235A 부처명 국토해양부 연구사업명 해양자원개발 연구과제명
(19) 대한민국특허청(KR) (12) 등록특허공보(B1) (51) 국제특허분류(Int. Cl.) C02F 1/26 (2006.01) C02F 1/461 (2006.01) C02F 1/66 (2006.01) B01D 21/00 (2006.01) (21) 출원번호 10-2010057345 (22) 출원일자 2012년05월30일 심사청구일자 (56) 선행기술조사문헌
육화원_카다로그시안_수정22_최종검토용2
Fresh Meat Fresh Meat Yukhwawon s fresh meat division conducts the whole process of preparing all kinds of chicken meats. This process includes fat removing, deboning, and preparing the chicken cut meat.
DBPIA-NURIMEDIA
한국소음진동공학회 2015추계학술대회논문집년 Study of Noise Pattern and Psycho-acoustics Characteristic of Household Refrigerator * * ** ** Kyung-Soo Kong, Dae-Sik Shin, Weui-Bong Jeong, Tae-Hoon Kim and Se-Jin Ahn Key Words
82-01.fm
w y wz 8«( 2y) 57~61, 2005 J. of the Korean Society for Environmental Analysis p w w Á Á w w» y l Analysis of Influence Factors and Corrosion Characteristics of Water-pipe in Potable Water System Jae Seong
-, BSF BSF. - BSF BSF ( ),,. BSF -,,,. - BSF, BSF -, rrna, BSF.
1. 2010 6 1, 2 4 Ⅰ,Ⅱ 2013,, -,. - Human Cell.. -,., Biosand Filter(BSF) - BSF Main Filtering (Biofilm) BSF, BSF ( ),. -, BSF BSF. - BSF BSF ( ),,. BSF -,,,. - BSF,. -. -. -. - 2. BSF -, rrna, BSF. 2. -
03이경미(237~248)ok
The recent (2001-2010) changes on temperature and precipitation related to normals (1971-2000) in Korea* Kyoungmi Lee** Hee-Jeong Baek*** ChunHo Cho**** Won-Tae Kwon*****. 61 (1971~2000) 10 (2001~2010).
서론 34 2
34 2 Journal of the Korean Society of Health Information and Health Statistics Volume 34, Number 2, 2009, pp. 165 176 165 진은희 A Study on Health related Action Rates of Dietary Guidelines and Pattern of
歯140김광락.PDF
2001 / Separation of Hydrogen Isotopes/Helium Using Gas Chromatography,,,, 150 196 C / He, H 2 D 2 Abstract In the hydrogen isotope facility and the fuel cycle of the fusion reactor, an effective means
45 2, (2018) Korean J. Poult. Sci. Vol.45, No.2, (2018) 73 Calculation of Replacement Price for
45 2, 73 79 (2018) Korean J. Poult. Sci. Vol.45, No.2, 73 79 (2018) https://doi.org/10.5536/kjps.2018.45.2.73 73 Calculation of Replacement Price for Alternative Feed Ingredient in Consideration of Nutrient
433대지05박창용
Recent Changes in Summer Precipitation Characteristics over South Korea Changyong Park* JaYeon Moon** Eun-Jeong Cha*** Won-Tae Yun**** Youngeun Choi***** 1958 2007 6 9 6 9 10 10 10 10 10 Abstract This
表紙（化学）
수험 번호 성 명 2013년 일본 공과대학 학부 유학생 파견 선발 시험 화 학 (90분 100점) 주 의 1 시험시작의 지시가 있을 때까지 열지 마시오. 2 해답은 해답용지의 지정된 난 안에 알아보기 쉽게 기입하시오. 3 해답에 한글이 포함되면 채점되지 않습니다. 필요한 경우, 아래의 값을 사용하시오. 원자량 H 1.0, C 12, N 14, O 16, Cu
(JBE Vol. 21, No. 1, January 2016) (Regular Paper) 21 1, (JBE Vol. 21, No. 1, January 2016) ISSN 228
(JBE Vol. 1, No. 1, January 016) (Regular Paper) 1 1, 016 1 (JBE Vol. 1, No. 1, January 016) http://dx.doi.org/10.5909/jbe.016.1.1.60 ISSN 87-9137 (Online) ISSN 16-7953 (Print) a), a) An Efficient Method
<31372DB9DABAB4C8A32E687770>
김경환 박병호 충북대학교 도시공학과 (2010. 5. 27. 접수 / 2011. 11. 23. 채택) Developing the Traffic Severity by Type Kyung-Hwan Kim Byung Ho Park Department of Urban Engineering, Chungbuk National University (Received May
<313120B9DABFB5B1B82E687770>
한국민족문화 40, 2011. 7, 347~388쪽 1)중화학공업화선언과 1973년 공업교육제도 변화* 2)박 영 구** 1. 머리말 2. 1973년, 중화학공업화선언과 과학기술인력의 부족 3. 1973년 전반기의 교육제도 개편과 정비 1) 계획과 개편 2) 기술교육 개선안과 인력개발 시책 4. 1973년 후반기의 개편과 정비 5. 정비된 정규교육제도의 특징
10 (10.1) (10.2),,
Chapter 16 Precipitation Equilibria Copyright 2001 by Harcourt, Inc. All rights reserved. Requests for permission to make copies of any part of the work should be mailed to the following address: Permissions
한약재품질표준화연구사업단 단삼 ( 丹參 ) Salviae Miltiorrhizae Radix 생약연구과
한약재품질표준화연구사업단 단삼 ( 丹參 ) Salviae Miltiorrhizae Radix 생약연구과 - 1 - KP 11 CP 2015 Salvia miltiorrhizae Radix Salviae Miltiorrhizae Radix et Rhizoma Salvia miltiorrhiza Bunge Salvia miltiorrhiza Bunge salvianolic
l l l l l l l l l Lee, Geon Kook None This project was designed to establish the Tumor Bank of National Cancer Center in 2000. From the first tumor sample in 2000, the total of tumor and tumor-related
2004math2(a).PDF
3 2004 1..,,,..,. 2. 1.. 1.. LCD ( )? () ( ) 2. 100. () () 3... < > (1). (2). (3) ( ) < > < >(1)(3). < > (), (3)< >()? ()... () A.. B.. C.. (3), A, B, A, B, C 4. (), (). < >? < >? [2] ..,.,,,,,
1 1 x + # 0 x - 6 x 0 # x # 2r sin2x- sin x = 4cos x r 3 r 2r 5 r 3r
# 0 0 # # si si cos # 0 # 0 ^ h ^h^h# 0 ^! 0, h ^h^h# 0 ^! 0, h si si cos sicos si cos si ^cos h ^cos h si ^cosh^cos h 0 ^sih^cos h 0 0 # # cos cos, ^ si! h,, ` 0 # 혼자하는수능수학 0 년대비 9 월 A B, y f^h f^h, 0
- i - - ii - - iii - - iv - - v - - 1 - - 2 - - 3 - - 4 - - 5 - - 6 - - 7 - - 8 - - 9 - - 10 - - 11 - - 12 - - 13 - - 14 - - 15 - - 16 - - 17 - - 18 - - 19 - α α - 20 - α α α α α α - 21 - - 22 - - 23 -
THE JOURNAL OF KOREAN INSTITUTE OF ELECTROMAGNETIC ENGINEERING AND SCIENCE. vol. 29, no. 10, Oct ,,. 0.5 %.., cm mm FR4 (ε r =4.4)
THE JOURNAL OF KOREAN INSTITUTE OF ELECTROMAGNETIC ENGINEERING AND SCIENCE. 2018 Oct.; 29(10), 799 804. http://dx.doi.org/10.5515/kjkiees.2018.29.10.799 ISSN 1226-3133 (Print) ISSN 2288-226X (Online) Method
09È«¼®¿µ 5~152s
Korean Journal of Remote Sensing, Vol.23, No.2, 2007, pp.45~52 Measurement of Backscattering Coefficients of Rice Canopy Using a Ground Polarimetric Scatterometer System Suk-Young Hong*, Jin-Young Hong**,
10-2 삼각형의닮음조건 p270 AD BE C ABC DE ABC 중 2 비상 10, 11 단원도형의닮음 (& 활용 ) - 2 -
10 단원 : 도형의닮음 10-1 닮음도형 p265 ABC DEF ABC DEF EF B ABCD EFGH ABCD EFGH EF A AB GH ADFC CF KL 중 2 비상 10, 11 단원도형의닮음 (& 활용 ) - 1 - 10-2 삼각형의닮음조건 p270 AD BE C ABC DE ABC 중 2 비상 10, 11 단원도형의닮음 (& 활용 ) - 2 -
DBPIA-NURIMEDIA
The e-business Studies Volume 17, Number 4, August, 30, 2016:319~332 Received: 2016/07/28, Accepted: 2016/08/28 Revised: 2016/08/27, Published: 2016/08/30 [ABSTRACT] This paper examined what determina
Analysis of objective and error source of ski technical championship Jin Su Seok 1, Seoung ki Kang 1 *, Jae Hyung Lee 1, & Won Il Son 2 1 yong in Univ
Analysis of objective and error source of ski technical championship Jin Su Seok 1, Seoung ki Kang 1 *, Jae Hyung Lee 1, & Won Il Son 2 1 yong in University & 2 Kang Won University [Purpose] [Methods]
THE JOURNAL OF KOREAN INSTITUTE OF ELECTROMAGNETIC ENGINEERING AND SCIENCE Sep.; 30(9),
THE JOURNAL OF KOREAN INSTITUTE OF ELECTROMAGNETIC ENGINEERING AND SCIENCE. 2019 Sep.; 30(9), 712 717. http://dx.doi.org/10.5515/kjkiees.2019.30.9.712 ISSN 1226-3133 (Print) ISSN 2288-226X (Online) MOS
<283732372D3733312920B4D9C3CAC1A120BCD2C7C1C6AEC4DCC5C3C6AEB7BBC1EEC0C720B3EBBEC8C0C720BDC3B7C2BAB8C1A4BFA120B4EBC7D120C0AFBFEBBCBA20C6F2B0A1283035292E687770>
대한안과학회지 제 49 권 제 5 호 2008 J Korean Ophthalmol Soc 49(5):727-731, 2008 DOI : 10.3341/jkos.2008.49.5.727 다초점 소프트콘택트렌즈의 노안의 시력보정에 대한 유용성 평가 김현경 1 김효명 2 정성근 1 가톨릭대학교 의과대학 성모병원 안과학교실 1, 고려대학교 의과대학 안암병원 안과학교실
(....).hwp
sugar cane 계분 (%) a ATCC : American type Culture Collection, b IFO : Institute for fermentation, osaka, c MPNU : Mycological lab. Pusan National University d Mycelial
자기공명영상장치(MRI) 자장세기에 따른 MRI 품질관리 영상검사의 개별항목점수 실태조사 A B Fig. 1. High-contrast spatial resolution in phantom test. A. Slice 1 with three sets of hole arr
Original Article pissn 1738-2637 J Korean Soc Radiol 2012;67(2):129-134 The Survey of Magnetic Resonance Imaging Quality according to in Korea 1 자기공명영상장치(MRI) 자장세기에 따른 MRI 품질관리 영상검사의 개별항목점수 실태조사 1 Hyun-Hae
untitled
Chapter 4 Reactions in Aqueous Solution 3 4.1 Pb(NO 3 ) 2 (aq) + 2KI (aq) HCl (aq) + NaOH (aq) Alka-Selter/Water Cu wire/ag(no 3 ) (aq) 3 4.2 (Solution) KMnO 4 (s) K + (aq)+ MnO 4- (aq) 3 4.3 (Molarity)
한약재품질표준화연구사업단 작약 ( 芍藥 ) Paeoniae Radix 생약연구과
한약재품질표준화연구사업단 작약 ( 芍藥 ) Paeoniae Radix 생약연구과 - 2 - KP 11 CP 2015 JP 16 Paeoniae Radix Paeoniae Radix Alba Paeoniae Radix Rubra Paeoniae Radix Paeonia lactiflora Pallas paeoniflorin, albiflorin 2.3% Paeonia
232 도시행정학보 제25집 제4호 I. 서 론 1. 연구의 배경 및 목적 사회가 다원화될수록 다양성과 복합성의 요소는 증가하게 된다. 도시의 발달은 사회의 다원 화와 밀접하게 관련되어 있기 때문에 현대화된 도시는 경제, 사회, 정치 등이 복합적으로 연 계되어 있어 특
한국도시행정학회 도시행정학보 제25집 제4호 2012. 12 : pp.231~251 생활지향형 요소의 근린주거공간 분포특성 연구: 경기도 시 군을 중심으로* Spatial Distribution of Daily Life-Oriented Features in the Neighborhood: Focused on Municipalities of Gyeonggi Province
2004math2(c).PDF
3 2004 1,,,, 2 1 1. LCD ( )? () ( ) 2. 100 () () 3. < > (1) (2) (3) ( ) < > < >(1)(3) < > (), (3)< >()? ()... () A. B. C. (3), A, B, A, B, C 4. (), () < >? < >? [2]..,.,,,,,...,,,,, 2 5. < > (1), (2) (3)
G5 G25 H5 I5 J5 K5 AVERAGE B5 F5 AVERAGE G5 G24 MAX B5 F5 MIN B5 F5 $G$25 0.58 $H$25 $G$25 $G$25 0.58 $H$25 G24 H25 H24 I24 J24 K24 A5 A24 G5 G24, I5
C15 B6 B12 / B6 B7 C16 F6 F12 / F6 F7 G16 C16/C15 1 C18 B6 B12 / B6 B8 B9 C19 F6 F12 / F6 F8 F9 G19 C19/C18 1 1 G5 G25 H5 I5 J5 K5 AVERAGE B5 F5 AVERAGE G5 G24 MAX B5 F5 MIN B5 F5 $G$25 0.58 $H$25 $G$25
09-감마선(dh)
Journal of Radiation Industry 4 (3) : 253~257 (2010) Review Paper 감마선 조사가 포인세티아의 발근, 생육 및 색상변이에 미치는 영향 이은경* 김원희 김성태 강시용 1 국립원예특작과학원, 1 한국원자력연구원 Rooting, Growth, and Color Mutation of Poinsettias Affected
09구자용(489~500)
The Study on the Grid Size Regarding Spatial Interpolation for Local Climate Maps* Cha Yong Ku** Young Ho Shin*** Jae-Won Lee**** Hee-Soo Kim*****.,...,,,, Abstract : Recent global warming and abnormal
480제 생물Ⅰ 해설
001~023 001 002 003 004 005 006 007 008 009 010 011 012 013 014 015 016 017 018 019 020 021 022 023 01 001 정답찾아가기 B 3L/100kg A 2L/100kg B A 1.5 오답피하기 A B 002 정답찾아가기 A B A B B A 27æ 003 정답찾아가기 D D D 오답피하기
878 Yu Kim, Dongjae Kim 지막 용량수준까지도 멈춤 규칙이 만족되지 않아 시행이 종료되지 않는 경우에는 MTD의 추정이 불가 능하다는 단점이 있다. 최근 이 SM방법의 단점을 보완하기 위해 O Quigley 등 (1990)이 제안한 CRM(Continu
한 국 통 계 학 회 논 문 집 2012, 19권, 6호, 877 884 DOI: http://dx.doi.org/10.5351/ckss.2012.19.6.877 Maximum Tolerated Dose Estimation Applied Biased Coin Design in a Phase Ⅰ Clinical Trial Yu Kim a, Dongjae Kim
(01~80)_수완(지학1)_정답ok
www.ebsi.co.kr 01 THEME 005 ABC abcd C A b 20~30 km HR HR 10 6 10 5 10 4 10 3 10 2 (=1) 10 1 10 _1 10 _2 10 _3 10 _4 10 7 30000 10000 6000 3000 (K) 11111111 11111111 10 8 10M 6M 10 9 3M 10 10 1M 10 11
Journal of Educational Innovation Research 2017, Vol. 27, No. 1, pp DOI: NCS : G * The Analy
Journal of Educational Innovation Research 2017, Vol. 27, No. 1, pp.133-158 DOI: http://dx.doi.org/10.21024/pnuedi.27.1.201703.133 NCS : G * The Analysis of the Cognitive Level of Basic Job Skills of Specialized
3 g.06 g > 3.06>3 < 3+.06< { }< 10(3)-09.fm
w y wz 10«3y 253~258 (2010.12.) Journal of Korean Society of Urban Environment ³ w Á» Á Á y w y œw (2010 11 22, 2010 12 9 k) Study on Determine of Detention Pond in Small Developed Area In-Soo Chang ½
γ
경락경혈학회지 Vol.27, No.1, pp.87 106, 2010 Journal of Meridian & Acupoint Dept. of 1 Meridian & Acupoint, 3 Acupuncture & Moxibustion, College of Oriental Medicine, Daejeon University 2 Division of Clinical
PDFCoTemp.HWP
국립수의과학검역원 고시 제2010-2호 축산물가공처리법 제4조제2항의 규정에 의거 축산물의가공기준및성분규격을 다음과 같이 개정 고시합니다. 2010년 4월 7일 국립수의과학검역원장 축 산 물 의가 공 기 준 및 성 분 규 격 제1조(목적) 이 고시는 축산물가공처리법(이하 법 이라 한다) 제4조제2항의 규정에 의하여 축산물의 가공기준 및 성분규격을 규정함으로써
歯1.PDF
200176 .,.,.,. 5... 1/2. /. / 2. . 293.33 (54.32%), 65.54(12.13%), / 53.80(9.96%), 25.60(4.74%), 5.22(0.97%). / 3 S (1997)14.59% (1971) 10%, (1977).5%~11.5%, (1986)
서강대학교 기초과학연구소대학중점연구소 심포지엄기초과학연구소
2012 년도기초과학연구소 대학중점연구소심포지엄 마이크로파센서를이용한 혈당측정연구 일시 : 2012 년 3 월 20 일 ( 화 ) 14:00~17:30 장소 : 서강대학교과학관 1010 호 주최 : 서강대학교기초과학연구소 Contents Program of Symposium 2 Non-invasive in vitro sensing of D-glucose in
A y y y y y # 2#
0. 9 A 0 0. 0-0.5748 0 0.454545 04 0.4 05 0.5 06 0.4 07-0.555 08 0.9666 09 5@ 5@ 00 0.5 0 5 5 5@ 5 # # 7 0.07 0.5 0.55 4 0.5 5 0.06 6 7 8 \ 9 \ 0 \ 0.^ 40-.4^0^ 4 50.^5^ 5 55.0^5^ 6 0.4^857^4857 7 0.^8^8
학술원논문집 ( 자연과학편 ) 제 50 집 2 호 (2011) 콩의식품적의의및생산수급과식용콩의자급향상 李弘䄷 * 李英豪 ** 李錫河 *** * Significance of Soybean as Food and Strategies for Self Suffici
학술원논문집 ( 자연과학편 ) 제 50 집 2 호 (2011) 97-137 콩의식품적의의및생산수급과식용콩의자급향상 李弘䄷 * 李英豪 ** 李錫河 *** * Significance of Soybean as Food and Strategies for Self Sufficiency Improvement Hong Suk Lee*, Yeong-Ho Lee**, and
67-72
40 1, 025 029 (2013) Korean J. Poult. Sci. Vol.40, No.1, 025 029 (2013) http://dx.doi.org/10.5536/kjps.2013.40.1.025 25 Assessment of Antimicrobial and Antioxidant Effects of Ripened Medicinal Herb Extracts
목 차 회사현황 1. 회사개요 2. 회사연혁 3. 회사업무영역/업무현황 4. 등록면허보유현황 5. 상훈현황 6. 기술자보유현황 7. 시스템보유현황 주요기술자별 약력 1. 대표이사 2. 임원짂 조직 및 용도별 수행실적 1. 조직 2. 용도별 수행실적
用 役 指 名 願 금번 貴 社 에서 실시하고자 하는 用 役 에 참여하고자 當 社 의 指 名 願 을 提 出 하오니 審 査 하시고 指 名 하여 주시면 감사하겠습니다. 2014년 (주)하우드 엔지니어링 종합건축사사무소 대표이사 문 홍 길 대표이사 채 희 대표이사 이 재 규 대표이사 김 성 우 SUBMISSION We are submitting our brochure
한수지 52(2), , 2019 Note Korean J Fish Aquat Sci 52(2), ,2019 국내유통김 (Porphyra sp.) 의미생물오염도평가 노보영 황선혜 1 조용선 1 * 한국식품연구원식품표준센터, 1 한국식품연구원식품분석
한수지 52(2), 80-84, 209 Note Korean J Fish Aquat Sci 52(2),80-84,209 국내유통김 (Porphyra sp.) 의미생물오염도평가 노보영 황선혜 조용선 * 한국식품연구원식품표준센터, 한국식품연구원식품분석센터 Microbial Contamination Levels in Porphyra sp. Distributed in
135 Jeong Ji-yeon 심향사 극락전 협저 아미타불의 제작기법에 관한 연구 머리말 협저불상( 夾 紵 佛 像 )이라는 것은 불상을 제작하는 기법의 하나로써 삼베( 麻 ), 모시( 苧 ), 갈포( 葛 ) 등의 인피섬유( 靭 皮 纖 維 )와 칠( 漆 )을 주된 재료
MUNHWAJAE Korean Journal of Cultural Heritage Studies Vol. 47. No. 1, March 2014, pp.134~151. Copyright 2014, National Research Institute of Cultural Heritage 심향사 극락전 협저 아미타불의 제작기법에 관한 연구 정지연 a 明 珍 素 也
A 001~A 036
4 3 2 0 8 91 0 1 2 3 4 5 6 08 09 00 01 02 03 04 18 19 10 29 20 22 23 39 30 31 32 33 48 49 40 41 59 50 69 1 2 3 4 1 2 3 4 1 4 7 10 13 1 2 3 4 5 6 rev. C C r C a f h f h L h h nrpm f h f n L C 3 P L
인문사회과학기술융합학회
Vol.5, No.5, October (2015), pp.471-479 http://dx.doi.org/10.14257/ajmahs.2015.10.50 스마트온실을 위한 가상 외부기상측정시스템 개발 한새론 1), 이재수 2), 홍영기 3), 김국환 4), 김성기 5), 김상철 6) Development of Virtual Ambient Weather Measurement
ca_02.hwp
SPSPSPSP SPSPSPS SPSPSP SPSPS SPSP SPS 공기청정기 항균필터 SPS - KACA009-139 한국공기청정협회 2002년 12월 31일 제정 2016년 -월 -일 개정예정 http://www.kaca.or.kr 1.1 적용범위 이 표준은 에어필터로 공기중의 입자제거 및 미생물 제균 성능을 지닌 필터에 대하여
230 한국교육학연구 제20권 제3호 I. 서 론 청소년의 언어가 거칠어지고 있다. 개ㅅㄲ, ㅆㅂ놈(년), 미친ㅆㄲ, 닥쳐, 엠창, 뒤져 등과 같은 말은 주위에서 쉽게 들을 수 있다. 말과 글이 점차 된소리나 거센소리로 바뀌고, 외 국어 남용과 사이버 문화의 익명성 등
청소년의 개인, 가정, 학교변인에 따른 비교육적 언어 사용의 차이 229 한국교육학연구 제20권 제3호 The Korea Educational Review 2014. 10. Vol.20. No.3. pp.229-251. 1) 청소년의 개인, 가정, 학교변인에 따른 비교육적 언어 사용의 차이* 강기수 조규판(동아대학교) [요 약] 본 연구의 목적은 청소년의 개인변인인
10(3)-10.fm
w y wz 10«3y 259~264 (2010.12.) Journal of Korean Society of Urban Environment w gj p p y Á Á½k * w m œw Á* w y œw (2010 9 28, 2010 10 12 k) Characteristics of Antiwashout Underwater Concrete for Reduction
[ 화학 ] 과학고 R&E 결과보고서 나노입자의표면증강을이용한 태양전지의효율증가 연구기간 : ~ 연구책임자 : 김주래 ( 서울과학고물리화학과 ) 지도교사 : 참여학생 : 원승환 ( 서울과학고 2학년 ) 이윤재 ( 서울과학고 2학년 ) 임종
![[ 화학 ] 과학고 R&E 결과보고서 나노입자의표면증강을이용한 태양전지의효율증가 연구기간 : ~ 연구책임자 : 김주래 ( 서울과학고물리화학과 ) 지도교사 : 참여학생 : 원승환 ( 서울과학고 2학년 ) 이윤재 ( 서울과학고 2학년 ) 임종](/thumbs/103/161032648.jpg "[ 화학 ] 과학고 R&E 결과보고서 나노입자의표면증강을이용한 태양전지의효율증가 연구기간 : ~ 연구책임자 : 김주래 ( 서울과학고물리화학과 ) 지도교사 : 참여학생 : 원승환 ( 서울과학고 2학년 ) 이윤재 ( 서울과학고 2학년 ) 임종")
[ 화학 ] 과학고 R&E 결과보고서 나노입자의표면증강을이용한 태양전지의효율증가 연구기간 : 2013. 3 ~ 2013. 12 연구책임자 : 김주래 ( 서울과학고물리화학과 ) 지도교사 : 참여학생 : 원승환 ( 서울과학고 2학년 ) 이윤재 ( 서울과학고 2학년 ) 임종찬 ( 서울과학고 2학년 ) 소재원 ( 서울과학고 2학년 ) 1,.,.,.... surface
(specifications) 3 ~ 10 (introduction) 11 (storage bin) 11 (legs) 11 (important operating requirements) 11 (location selection) 12 (storage bin) 12 (i
SERVICE MANUAL N200M / N300M / N500M ( : R22) e-mail : jhyun00@koreacom homepage : http://wwwicematiccokr (specifications) 3 ~ 10 (introduction) 11 (storage bin) 11 (legs) 11 (important operating requirements)
???? 1
The Korean Journal of Applied Statistics (2013) 26(1), 201 208 DOI: http://dx.doi.org/10.5351/kjas.2013.26.1.201 A Note on Model Selection in Mixture Experiments with Process Variables Jung Il Kim a,1
<3136C1FD31C8A35FC3D6BCBAC8A3BFDC5F706466BAAFC8AFBFE4C3BB2E687770>
부동산학연구 제16집 제1호, 2010. 3, pp. 117~130 Journal of the Korea Real Estate Analysts Association Vol.16, No.1, 2010. 3, pp. 117~130 비선형 Mankiw-Weil 주택수요 모형 - 수도권 지역을 대상으로 - Non-Linear Mankiw-Weil Model on Housing
<353420B1C7B9CCB6F52DC1F5B0ADC7F6BDC7C0BB20C0CCBFEBC7D120BEC6B5BFB1B3C0B0C7C1B7CEB1D7B7A52E687770>
Journal of the Korea Academia-Industrial cooperation Society Vol. 13, No. 2 pp. 866-871, 2012 http://dx.doi.org/10.5762/kais.2012.13.2.866 증강현실을 이용한 아동교육프로그램 모델제안 권미란 1*, 김정일 2 1 나사렛대학교 아동학과, 2 한세대학교 e-비즈니스학과
13장문현(541~556)ok
A Study on the Spatial Distribution of Local Foods and Regional Products in the Seomjin River Area* Jeong-ok Kim**Mal-shick Shin***Jeong-rock Lee****Mun-hyun Jang*****,,,,,,,,,. 36, 15, 14, 5, 19. 32,
Chapter 11 Rate of Reaction
Chapter 11 Rate of Reaction 11 11.1 ? Rate Law Kinetics : 11 11.2 CO(g) + NO 2 (g) CO 2 (g) + NO(g) E a =134 kj CO(g) + NO 2 (g) H = -226 kj CO 2 (g) + NO(g) 11 11.3 N 2 O 5 (g) 2NO 2 (g) + 1/2 O 2 (g)
한약재품질표준화연구사업단 강활 ( 羌活 ) Osterici seu Notopterygii Radix et Rhizoma 생약연구과
한약재품질표준화연구사업단 강활 ( 羌活 ) Osterici seu Notopterygii Radix et Rhizoma 생약연구과 - 2 - - 3 - KP 11 Osterici seu Notopterygii Radix et Rhizoma Ostericum koreanum Maximowicz, Notopterygium incisum Ting, Notopterygium
Journal of Educational Innovation Research 2017, Vol. 27, No. 2, pp DOI: : Researc
Journal of Educational Innovation Research 2017, Vol. 27, No. 2, pp.251-273 DOI: http://dx.doi.org/10.21024/pnuedi.27.2.201706.251 : 1997 2005 Research Trend Analysis on the Korean Alternative Education
04-다시_고속철도61~80p
Approach for Value Improvement to Increase High-speed Railway Speed An effective way to develop a highly competitive system is to create a new market place that can create new values. Creating tools and
패션 전문가 293명 대상 앙케트+전문기자단 선정 2010.1 Fashionbiz CEO Managing Director Creative Director Independent Designer
READY-TO-WEAR Fashionbiz 2010.1 패션 전문가 293명 대상 앙케트+전문기자단 선정 2010.1 Fashionbiz CEO Managing Director Creative Director Independent Designer READY-TO-WEAR Fashionbiz 2010.1 1 2 3 4 5 6 7 8 9 9 2010.1 Fashionbiz
src.hwp
행정 간행 물 등록 번호 11-1470000-001355-07 함께하는 식품안전정보 8 월 통권 11호 / No.11 / 2008년 8월 KFDA Food Safety Newsletter 청내 소식 선진국 수준의 식품안전 종합대책 추진 정부는 7.11일 국무총리 주재 관계장관회의를 열고 국민들이 식품을 안심하고 먹을 수 있도록 종합대책을 마련 시행하기로 하였다.
(......).hwp
7 6 4 10 20 30 ph 5 4 3 0 10 20 30 40 50 60 Fermentation time(day) Fig.2-1. Changes of ph in DLMK according to various fermentation temperature 2 4 10 20 30 Acidity (%) 1 0 0 10 20 30 40 50 60 Fermentation
04_이근원_21~27.hwp
1) KIGAS Vol. 16, No. 5, pp 21~27, 2012 (Journal of the Korean Institute of Gas) http://dx.doi.org/10.7842/kigas.2012.16.5.21 실험실의 사례 분석에 관한 연구 이근원 이정석 한국산업안전보건공단 산업안전보건연구원 (2012년 9월 5일 투고, 2012년 10월 19일
한약재품질표준화연구사업단 금은화 ( 金銀花 ) Lonicerae Flos 생약연구과
한약재품질표준화연구사업단 금은화 ( 金銀花 ) Lonicerae Flos 생약연구과 - 2 - KP 11 Lonicerae Flos Lonicera japonica Thunberg - CP 2015 JP 16 Lonicerae Japonicae Flos Lonicerae Folium Cum Caulis Lonicera japonica Thunberg - Lonicera
전립선암발생률추정과관련요인분석 : The Korean Cancer Prevention Study-II (KCPS-II)
전립선암발생률추정과관련요인분석 : The Korean Cancer Prevention Study-II (KCPS-II) 전립선암발생률추정과관련요인분석 : The Korean Cancer Prevention Study-II (KCPS-II) - i - - ii - - iii - - iv - - v - - vi - - vii - - viii - - ix - -
DBPIA-NURIMEDIA
무선 센서 네트워크 환경에서 링크 품질에 기반한 라우팅에 대한 효과적인 싱크홀 공격 탐지 기법 901 무선 센서 네트워크 환경에서 링크 품질에 기반한 라우팅에 대한 효과적인 싱크홀 공격 탐지 기법 (A Effective Sinkhole Attack Detection Mechanism for LQI based Routing in WSN) 최병구 조응준 (Byung
Analysis of teacher s perception and organization on physical education elective courses Chang-Wan Yu* Korea Institute of curriculum and evaluation [Purpose] [Methods] [Results] [Conclusions] Key words:
한약재품질표준화연구사업단 고삼 ( 苦參 ) Sophorae Radix 생약연구과
한약재품질표준화연구사업단 고삼 ( 苦參 ) Sophorae Radix 생약연구과 - 1 - KP 11 Sophorae Radix Sophora flavescens Solander ex Aiton oxymatrine, matrine 1.0% CP 2015 Sophorae Flavescentis Radix Sophora flavescens Aiton - JP 16
14.531~539(08-037).fm
G Journal of the Korea Concrete Institute Vol. 20, No. 4, pp. 531~539, August, 2008 š x y w m š gj p { sƒ z 1) * 1) w w Evaluation of Flexural Strength for Normal and High Strength Concrete with Hooked
Subject : 귀사의 일익번창하심을 진심으로 기원합니다.
1. 18 D-303 Tel : () 031-711-1560 Fax : 031-711-1563 www.iontec.co.kr e-mail : ion@iontec.co.kr (organic reaction). (esterification) (hydrolysis of ester). Porous type (alkylation) system. ( gel type ).
012임수진
Received : 2012. 11. 27 Reviewed : 2012. 12. 10 Accepted : 2012. 12. 12 A Clinical Study on Effect of Electro-acupuncture Treatment for Low Back Pain and Radicular Pain in Patients Diagnosed with Lumbar
DBPIA-NURIMEDIA
The e-business Studies Volume 17, Number 6, December, 30, 2016:275~289 Received: 2016/12/02, Accepted: 2016/12/22 Revised: 2016/12/20, Published: 2016/12/30 [ABSTRACT] SNS is used in various fields. Although
DBPIA-NURIMEDIA
논문 10-35-03-03 한국통신학회논문지 '10-03 Vol. 35 No. 3 원활한 채널 변경을 지원하는 효율적인 IPTV 채널 관리 알고리즘 준회원 주 현 철*, 정회원 송 황 준* Effective IPTV Channel Control Algorithm Supporting Smooth Channel Zapping HyunChul Joo* Associate
x4- Manualb61¹³»¿ëš
MiniMAX 4 TABLE OF CONTENTS 2 3 4 5 6 7 1 2 3 4 5 6 7 8 ON/OFF 17 16 9 10 15 11 14 13 12 UP DOWN 8 9 Part No. 2566-0424 1 2566-0422 1 2566-0433 2 2566-0426 1 2566-0443 1 2566K0130 1 2566-0420 1 or or 10
Kor. J. Aesthet. Cosmetol., 및 자아존중감과 스트레스와도 밀접한 관계가 있고, 만족 정도 에 따라 전반적인 생활에도 영향을 미치므로 신체는 갈수록 개 인적, 사회적 차원에서 중요해지고 있다(안희진, 2010). 따라서 외모만족도는 개인의 신체는 타
RESEARCH ARTICLE Kor. J. Aesthet. Cosmetol., 20-40대 여성의 외모만족도가 미용관리태도에 미치는 영향 홍수남 1, 김효숙 2 * 1 건국대학교 뷰티사이언스디자인학과, 2 건국대학교 의상디자인과 Effects of Extrinsic Body Satisfaction on Beauty Management Behavior of
1
北 地 区 青 少 年 境 研 会 Международный детский симпозиум по проблемам экологии региона Северо-Восточной Азии. 1 2 5 6 7 9 1. 2. 11 12 13 13 14 15 16 . (Nature) 100.. 90%.. 3000 10% 385. 1 1, 500 2kg.........