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산화력 또는 환원력의 크기를 redox potential을 이용해 비교할 수 있고 산화력이나 환원력의 차이가 큰 물질의 반응일수록 end point를 잘 알아낼 수 있다. 1.실험제목
2.실험날짜
3.실험목적
4.시약 및 기구
5.실험이론
6.실험과정
7.참고문헌
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quality of rice. J. Sci. Food Agric. 24 : 1589.
Chung RW 1994. Studies on improvement of aged rice quality with enzyme treatment in cooked rice and paeksolgi
Juliano BO 1971. A simplified assay for milled-rice amylose. Cereal Sci. Today 16(10) : 334
Kim HS, Lee MS and Woo JW 1988. Retrogradation pro
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Potential Effects of Their Service Quality on Satisfaction and Behavioral Intentions of Customers. Korean J Hospitality Administration 19(4): 187-206.
Kwon MYJung HKHan DY (2006). A Study on How Service Quality of Family Restaurant Exert a Significant Influence Customer Satisfaction and Revisit Inte
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Quality Development, ASME Press
- Pugh, S.(1981), "Concept Selection - Method That Works," Proceedings of the International - - Conference on Engineering Design, Rome, pp. 479-506.
- MacMillan, I.C., and McGrath, R.G. (1996), "Discover Your Products' Hidden Potential," - - Harvard Business Review, M
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Quality Development, ASME Press
- Pugh, S.(1981), "Concept Selection - Method That Works," Proceedings of the International - - Conference on Engineering Design, Rome, pp. 479-506.
- MacMillan, I.C., and McGrath, R.G. (1996), "Discover Your Products' Hidden Potential," - - Harvard Business Review, M
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quality, delivery, homepage, interface and themarketing of sellers, as time goes by rice, fruits, meats, marine products category also has potential to grow.
Therefore through this research, Ican get conclusion that interface and the marketing of sellers are important to boost the customer’s interes
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Potential Effects of Their Service Quality on Satisfaction and Behavioral Intentions of Customers. Korean J Hospitality Administration 19(4): 187-206.
Kwon MYJung HKHan DY (2006). A Study on How Service Quality of Family Restaurant Exert a Significant Influence Customer Satisfaction and Revisit Inte
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