Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 15 Issue 3
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- Pages.292-299
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- 2005
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Quality Characteristics of Spirulina-Added Salad Dressing
스피루리나 첨가 샐러드 드레싱의 품질 특성
- Zao Xhin (Dept. of Food and Nutrition, Chungnam National University) ;
- Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
-
Cho Yong-Sik
(Agriproduct Science Division, Rural Resources Development Institute) ;
- Chun Hye-Kyung (Agriproduct Science Division, Rural Resources Development Institute) ;
-
Song Kyung-Bin
(Dept. of Food Technology, Chungnam National University) ;
-
Kim Mee-Ree
(Dept. of Food and Nutrition, Chungnam National University)
- 조흔 (충남대학교 식품영양학과) ;
- 양윤형 (충남대학교 식품영양학과) ;
-
조용식
(농촌자원개발연구소 농산물가공이용과) ;
- 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
-
송경빈
(충남대학교 식품공학과) ;
-
김미리
(충남대학교 식품영양학과)
- Published : 2005.06.01
Abstract
Six kinds of spirulina added dressing