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논문 117건

acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon. Conclusion: T
  • 페이지 11페이지
  • 가격 6,000원
  • 발행일 2019.09.30
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회
  • 저자 서민영, 김원경, 양지혜, 이주연, 이다빈, 차명화, 김춘영, 류경
acceptance scores were the highest for Mac and cheese (3.55), followed by cream risotto (3.55) and milk vegetarian mayo sauce (3.52). The calcium contents in each menu were 89.5 mg in the pumpkin milk curry rice bowl, 290.0 mg in the milk tteokbokki and 377.3 mg in the milk cream udon. Conclusion: T
  • 페이지 11페이지
  • 가격 4,600원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 서민영 ( Min-young Seo ) , 김원경 ( Won-gyeoung Kim ) , 양지혜 ( Ji-hye Yang ) , 이주연 ( Joo-yeon Lee ) , 이다빈 (
acceptance and intensity(appearance, color, moistness, softness, chewiness, adhesiveness, taste and overall preference), objective evaluation by using texture analyser, color difference meter and measurement of water content and oil absorption ratio. The loss ratio of moisture contents between dough
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 이승현(Seung Gyun Lee),장명숙(Myung Sook Jang)
The purpose of this study was to develop the standardized recipe and to analyze the nutrients of stir-fried whip-arm octopus as one of the kind of traditional local foods in Busan. The standardized recipe was developed by using cookbooks, home recipes, and the recipes by commercial food restaurants.
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2007.05.03
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식생활문화학회
  • 저자 류은순 ( Eun Soon Lyu )
recipes that were used by 3 groups such as foodservice management companies, commercial restaurants and cookbooks. We analyzed cooking methods from 5 foodservice management companies, 3 commercial restaurants and 2 kinds of cookbooks. Each soup that was made by a standardized recipe was evaluated b
  • 페이지 12페이지
  • 가격 4,700원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 한경수 ( Kyung Soo Han ) , 이은정 ( Eun Jung Lee ) , 표은영 ( Eun Young Pyo ) , 이현아 ( Hyun A Lee )
recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fi
  • 페이지 14페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국수산해양교육학회
  • 저자 김정선, 조영제, 이남걸
N/AThe aim of this study was to develop a standardized recipe for black sesame gruel that has been preferred for generations as a nutritional food. The method focused on optimizing the mixing ratio of the components to impove the quality of the black sesame gruels that modern consumers would like. T
  • 페이지 9페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 박정리 ( Park Jeongli ) , 김정미 ( Kim Jeongmi ) , 김종군 ( Kim Jong Gun )
recipe and nutrition analysis data on \'Dong-rae Pajeon\'. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demon
  • 페이지 10페이지
  • 가격 6,000원
  • 발행일 2019.12.01
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품영양과학회
  • 저자 김상애, 신은수
suggested that, first, excluding the earnings capacity and adding the psychological aspects of the financial risk tolerance could improve the validity and reliability of the scale; and second, earnings capacity needs to be treated as the financial risk acceptance capability rather than financial ris
  • 페이지 21페이지
  • 가격 5,600원
  • 발행일 2015.09.25
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국소비자학회
  • 저자 이성림 ( Seonglim Lee ) , 조유현 ( Youhyun Cho ) , 이영애 ( Youngae Lee )
standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be s
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 계승희 , 문현경 , 염초애 , 박은미 ( Seung Hee Kye , Hyun Kyung Moon , Cho Ae Yum , Eun Mi Park )
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