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mentation. J. Korean Soc Food Sci Nutr 33(9), 1515~1521
Table 1. Proximate composition of Alaska pollack roe
Proximate composition
(%)
Moisture
70.5±0.34
Ash
8.1±0.14
Protein
13.8±0.08
Lipid
0.4±0.24
Carbohydrate
7.2±0.16
Total
100.0
Table 2. DPPH radical scavenging activities of water extracts
fro
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Quality Technol. 31(1):30-74
Myers, R. H., Montgomery, D. C. (1995). Response surface Methodology. John Wiley & Sons, Inc.
Savage, G. J., Swan, D. A. (2001). Probabilistic robust design with multiple quality characteristics. Quality Engineering 13(4):629-640
Semple, J. (1997). Optimality conditions
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quality of day care environment upon children's language development. Developmental Psychology, 20, 244-260, 1984.
NICHD Early Child Care Research Network Characteristics of infant child care: Factors contributing to positive caregiving. Early Childhood Research Quarterly, 11, 269-306, 1996.
Phillip
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Quality Feedback from Patrons in the Fast Food Industry", Journal of Restaurant & Food service Marketing, Vol. 1(3/4).
Crafts. D. and C. Brown-Ukpaka(1996), "User Characteristics and Fast Food Nutrition Knowledge of International Consumers", Journal of Restaurant & Foodservice Marketing, Vol. 1(3/4
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Quality Foods, 16:223, 1993
7. Ioanna S. Martinou : Voulaiki and Gregory K. Zerfiridis Effect of some stabilizers on texture and sensory characteristics of yogurt ice cream from sheep's milk. J. Food Sci., 55(3):703, 1990
8. 신원선, 윤선 : 안정제 첨가가 frozen yogurt의 질감에 미치는 영향. 한국
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Quality of the 21st Century...........57
Section 3. Development of the Biblical Pastor Leadership....64
1. Anointed leadership...............65
2. Servant Leadership.................65
3. Shepherd Leadership........................67
4. Steward Leadership................68
5. Equipper L
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by doing interviews of students and teachers. In order to improve the efficiency of teachers in terms of English classroom discourse and create a favorable learning environment, the comparative study on the classroom discourse of the quality and quantity characteristics is very necessary to conduct.
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characteristics of the starches of three South American seeds for food. 219-222. 27 (1950),
7) Cereal Chem. Crossland, L. B., and H. H. Favor: Starchgelatinization studies. II. A method for showing the stages in swelling of starch during heating in the amylograph. 213-220. 25 (1948)
8) Food Technol
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ervice qualities of manpower resources, and externality of physical characteristics were very important.
In consideration of the results of positive study, quality of physical service, service quality of the operating process, service quality of manpower resources appeared to be important factors fo
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quality of preparatory education can be improved by closing the gap between regular educational courses and job training courses which can be done by incorporating job training aspect to regular educational courses. Secondly, the job training course should focus more on skill aspect of the training
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