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이홍철,Lee, Hong-Cheol 한국단미사료협회 2004 사료산업 Vol.2 No.4
최근 지속적인 국제곡물가격 상승과 해상운임의 급등으로 국내 사료원료의 도입가격 상승 또한 계속되고 있다. 미국 Gulf 지역에서 한국으로 오는 해상운임비는 2002년 톤당 20~25불에서 최근에는 75~80불대로 급등하였으며, 국제 곡물재고와 생산량 감소로 미국산 사료용 옥수수의 국내 도착가격은 톤당 173불대로 전년 132불에 비하여 59%, 대두박은 톤당 313불대로 전년 208불과 비교하여 78%, 사료용 소맥은 185불로 전년 104불과 대비하여 50%가 각각 상승하였다.<중략>
이홍철,박소정,서만순 대한관광경영학회 2002 觀光硏究 Vol.17 No.1
The internet homepage has been emerging as a pivotal tool for the tourists to collect the information Therefore, this study started on the assumption that the KNTO English tourism information homepage will be an efficient tool to advertise Korea and contribute to give the tourism information to the potential foreign tourists. For the purpose, how directly the KNTO English tourism information homepage connects to the 16 major internet search engines, the structure of the homepage, and how much portion of the tourism information for each 16 municipalities distribute to the homepage have been identified. The results revealed the followings; First, all 16 major internet search engines didn't connect to the KNTO English tourism information homepage directly. Second, some tourism information such as Korea In Brief and Events was repeated on the first screen of homepage. Third, tourism information put large portion on Seoul, Gyeongju and Busan, which have been the major tourist destinations and wasn't provided enough to the other municipalities.
이홍철,서만순,박소정 대한관광경영학회 2002 觀光硏究 Vol.17 No.1
The internet homepage has been emerging as a pivotal tool for the tourists to collect the information Therefore, this study started on the assumption that the KNTO English tourism information homepage will be an efficient tool to advertise Korea and contribute to give the tourism information to the potential foreign tourists. For the purpose, how directly the KNTO English tourism information homepage connects to the 16 major internet search engines, the structure of the homepage, and how much portion of the tourism information for each 16 municipalities distribute to the homepage have been identified. The results revealed the followings; First, all 16 major internet search engines didn't connect to the KNTO English tourism information homepage directly. Second, some tourism information such as Korea In Brief and Events was repeated on the first screen of homepage. Third, tourism information put large portion on Seoul, Gyeongju and Busan, which have been the major tourist destinations and wasn't provided enough to the other municipalities.
이홍철,박소정,서만순 대한관광경영학회 2002 觀光硏究 Vol.17 No.1
The internet homepage has been emerging as a pivotal tool for the tourists to collect the information. Therefore, this study started on the assumption that the KNTO English tourism information homepage will be an efficient tool to advertise Korea and contribute to give the tourism information to the potential foreign tourists. For the purpose, how directly the KNTO English tourism information homepage connects to the 16 major internet search engines, the structure of the homepage, and how much portion of the tourism information for each 16 municipalities distribute to the homepage have been identified. The results revealed the followings; First, all 16 major internet search engines didn't connect to the KNTO English tourism information homepage directly. Second, some tourism information such as Korea In Brief and Events was repeated on the first screen of homepage. Third, tourism information put large portion on Seoul, Gyeongju and Busan, which have been the major tourist destinations and wasn't provided enough to the other municipalities.
이홍철,진구복 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
This study was performed to evaluate the effects of various levels of mungbean flour (MF) (0-2.4%) on the quality char-acteristics of pork model sausages (PMS) in experiment 1 and also select the optimum level of MF to enhance the water retention and gelling properties of low-salt PMS (LSPMS) with or without microbial transglutaminase (MTGase) in exper-iment 2. In experiment 1, the addition of MF did not affect pH, chemical compositions (fat and moisture contents), color values, and functional properties (expressible moisture, EM (%) and cooking yield, CY (%)) of PMS. However, the addition of MF increased the chewiness of PMS and hardness if the mungbean flour at the level of more than 1.2% was incorporated. Since the interaction between the microbial transglutaminase (MTGase) treatment and MF level was not significant (p>0.05),data were pooled by different factors (MTGase treatment and MF level) in experiment 2. MF improved the water binding ability and textural springiness of LSPMS. On the other hand, MTGase treatment decreased the pH and cooking yield (%)of LSPMS, but increased most textural properties. In conclusion, the addition of MF could enhance the water retention and textural properties of PMS and LSPMS, regardless of MTGase, when it was added to over 1.2%. Based on these results,mungbean protein may interact with MTGase on the low-salt comminuted meat systems. Therefore, further study might be needed to understand the mechanisms of interaction between MTGase and functional components induced from MF.
저염 재구성 햄의 제조시 식염감소를 위한 Microbial Transglutaminase와 우유단백질의 이용
이홍철,황지숙,진구복 한국축산식품학회 2005 심포지움 및 학술발표회 Vol.- No.35
본 연구는 식염첨가의 감소를 MTGase와 우유단백질을 첨가하여 보완하기 위하여 저지방 저염 재구성 햄을 제조하여 이화학적 및 조직학적 성상을 평가하였고, 1.5%의 식염이 첨가된 대조구와 기능성, 조직감 및 관능성을 비교하였다. 제조한 재구성 햄의 pH, 그리고 수분, 지방 및 단백질 함량은 각각 6.07-6.22, 68-72%, 2-5%, 18-22%였다. 색도와 보수력은MTGase와 우유단백질 첨가에 의해 영향 받지 않았다 (p>0.05). 반면에 가열감량은 식염첨가량과 우유단백질에 의해 차이를 보여 식염함량이 증가할수록 가열감량은 낮았고 카제인 염이 유청 단백질에 비하여 가열감량을 줄일 수 있었다 (p<0.05). 조직검사에서는 MTGase에 우유단백질 1%를 첨가한 처리구가 대조구에 비교한 결과, 경도를 제외한 조직검사에서 높은 값을 나타내었다. 관능평가에서는 1.0% 식염에 0.3% MTGase와 1% 우유단백질을 첨가한 재구성 햄이 기능적에서 대조구와 유사하였다. 이러한 결과는 0.3% MTGase에 1% 우유단백질을 첨가하는 것이 식염감소에 의한 재구성 햄의 결점을 보완함을 시사하였고 카제인 염 단백질은 MTGase의 기질로써 유청 단백질보다 더 효율적이었다.