- Abstract
- 서론
- 재료 및 방법
- 결과 및 고찰
- 요약
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https://www.riss.kr/link?id=A60062417
2006
Korean
594
SCOPUS,KCI등재
학술저널
628-634(7쪽)
7
0
상세조회0
다운로드참고문헌 (Reference)
1 "Vitamin C retention in fresh-cutpotatoes." 26 : 75-84, 2002
2 "The evaluation of quality managementstandards for contracted foodservice company." 18 : 426-432, 2002
3 "Survey on the use of preprocessed foods inelementary school foodservices in Incheon." 16 : 250-259, 2001
4 "Standard Method of Analysis for Hygienic Chemists." Phar. Soc. 2000
5 "Sensory evaluation in quality control: an overview, new developments and future opportunities." 13 : 329-339, 2002
6 "Screening of antibrowning agents forminimally processed vegetables." 30 : 278-282, 1998
7 "Quality measurement of fruits and vegetables." 15 : 207-225, 1999
8 "Quality control of minimally-processed vegetables." 15 : 209-219, 1999
9 "Present and view of interior and outside foodservice." 34 : 25-29, 2001
10 "Preception on using preprocessed foods amongdietitians employed in elementary school foodservices in Incheon." 15 : 379-386, 2000
1 "Vitamin C retention in fresh-cutpotatoes." 26 : 75-84, 2002
2 "The evaluation of quality managementstandards for contracted foodservice company." 18 : 426-432, 2002
3 "Survey on the use of preprocessed foods inelementary school foodservices in Incheon." 16 : 250-259, 2001
4 "Standard Method of Analysis for Hygienic Chemists." Phar. Soc. 2000
5 "Sensory evaluation in quality control: an overview, new developments and future opportunities." 13 : 329-339, 2002
6 "Screening of antibrowning agents forminimally processed vegetables." 30 : 278-282, 1998
7 "Quality measurement of fruits and vegetables." 15 : 207-225, 1999
8 "Quality control of minimally-processed vegetables." 15 : 209-219, 1999
9 "Present and view of interior and outside foodservice." 34 : 25-29, 2001
10 "Preception on using preprocessed foods amongdietitians employed in elementary school foodservices in Incheon." 15 : 379-386, 2000
11 "Physicochemical, microbial, and sensory parameters as indices to evaluatethe quality of minimally-processed carrots." 40 : 34-40, 2006
12 "Perceived performance of sanitary managementfor school food service manager in the Seoul area." 5 : 100-108, 2000
13 "Minimal processing of fruits and vegetables." 30 : 95-102, 1997
14 "Kaud FJ. Systematic management of foodservice implementingthe chilled food concept. J. Am. Diet. Assoc. 46" 1972
15 "Freshness prolongationof crisp head lettuce by vacuum cooling and cold chainSystem." 27 : 546-554, 1995
16 "Effects of carrot on the stabilityof vitamin C in (green-yellow) vegetable juices." 26 : 582-587, 1997
17 "Effect of various pretreatments and dryingmethods on the quality of dried vegetables." 26 : 805-813, 1997
18 "Effect of pre-treatments on thedrying characteristics of dried vegetables." 25 : 292-301, 1997
19 "Dietitians' perception on usage of cool/chillvegetables in institution foodservice." 30 : 1293-1300, 2001
20 "A study for the quality of vegetable disheswithout heat treatment in foodservice establishments." 18 : 309-318, 2002
발아현미의 섭취에 의한 흰쥐의 비만 억제 및 콜레스테롤 저하 효과
전통 누룩으로부터 분리된 Saccharomyces cerevisiae HA3을 이용한 하향주의 제조 및 특성
일시 수확형 고추의 숙성도와 재배 요인에 따른 화학적 특성
학술지 이력
연월일 | 이력구분 | 이력상세 | 등재구분 |
---|---|---|---|
2023 | 평가예정 | 해외DB학술지평가 신청대상 (해외등재 학술지 평가) | |
2020-01-01 | 평가 | 등재학술지 유지 (해외등재 학술지 평가) | |
2010-11-23 | 학회명변경 | 영문명 : Korean Society Of Food Science And Biotechnology -> Korean Society of Food Science and Technology | |
2010-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2008-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2006-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2004-01-01 | 평가 | 등재학술지 유지 (등재유지) | |
2001-07-01 | 평가 | 등재학술지 선정 (등재후보2차) | |
1999-01-01 | 평가 | 등재후보학술지 선정 (신규평가) |
학술지 인용정보
기준연도 | WOS-KCI 통합IF(2년) | KCIF(2년) | KCIF(3년) |
---|---|---|---|
2016 | 1.03 | 1.03 | 1.1 |
KCIF(4년) | KCIF(5년) | 중심성지수(3년) | 즉시성지수 |
1.11 | 1.08 | 2.013 | 0.18 |