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논문 3건

Purpose: Chinese local students' perception and preference of yeotgangjeong with rice or sesame-nut were examined. Methods: Yeotgangjeong, Korean traditional sweets made of rice or sesame seeds, nuts (pine nut, walnut) mixed with rice syrup (jocheong) as a binder. 62 Chinese local students were aske
  • 페이지 8페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 박진숙 ( Jin Sook Park ) , 이경애 ( Kyong Ae Lee )
Purpose: Korean and Chinese students’ recognition and preference of sesame yeotgangjeong were investigated. Yeotgangjeong is the traditional Korean dessert made of sesame seeds, walnuts and pine nuts mixed with rice syrup as a binding syrup. Methods: Questionnaires were given to 80 Korean students a
  • 페이지 7페이지
  • 가격 6,000원
  • 발행일 2019.09.30
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회
  • 저자 이경애
Purpose: Korean and Chinese students’ recognition and preference of sesame yeotgangjeong were investigated. Yeotgangjeong is the traditional Korean dessert made of sesame seeds, walnuts and pine nuts mixed with rice syrup as a binding syrup. Methods: Questionnaires were given to 80 Korean students a
  • 페이지 7페이지
  • 가격 4,000원
  • 발행일 2019.12.02
  • 파일종류 아크로벳(pdf)
  • 발행기관 한국식품조리과학회(구 한국조리과학회)
  • 저자 이경애 ( Kyong-ae Lee )
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