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Needs and Desires of Guests
2. Capabilities of Cooks
3. Equipment Capacity and Layout
4. Consistency and Availability of Menu Ingredients
5. Price and Pricing Strategy
6. Nutritional Value
7. Accuracy in Menu
8. Menu Analysis
9. Menu Engineering
10. Menu Design and Layout
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Value. Boston: Harvard Business School Press
Spalter Michael (1996), "Maintaining a Customer Focus in an Interactive Age," in Interactive Marketing: The Future Present, Edward Forrest and Richard mizerski, eds. Ntc Business Book.
Steuer, Jonathan (1993), "Defining Virtual Reality: Dimensions Determi
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⑧ Coping-stress Management Pattern(대처-스트레스 처리양상)
⑨ Value-Belief Pattern(가치-신념양상)
- 환자의 적응기전 사정
- 일반적인 모습
- 약물
- 검사실 검사
- 간호진단과 간호문제 목록
Ⅲ. 결론
- 실습소감
- 참고문헌
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to double
uniformity
smoothness
color
production of creases
pubesence
bitterness
chemical constituents
size
shape
apearance
unifermity
processing quality
flavor
-+
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-+
Kernel
weight
-+
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-+
Market value
price/lb. 1.서론
2.선발 육종
3. 교잡 육종(交雜育種, Hybrdization)
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Value of hydrolyzed poultry waste as a protein supplement for beef cattle. Pa. State Univ. Anim. Sci. Mimeo 4-66.
27. Satter, L. D. and Slyter, L. L. 1974. Effect of ammonia concentration on rumen microbial protein prodution on vitro. Br. J. Nutr. 32:199.
28. Spoelstra, D. F., Tjoonk, L. and Steg, A
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Nutritional value.
4) Granfeldt, Y., Bjorch, I., Drews, A.,, and Toavar, J. : An In vitro procedure based on chewing to predict metabolic response to starch in cereal and legume products. European Journal of Clinical Nutrition 649-660. 49.(1992)
5) Cereal Chem. Yanez, G. A., J. K. Messinger, C. W.
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