동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제15권3호
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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)
스피루리나 첨가 샐러드 드레싱의 품질 특성
Quality Characteristics of Spirulina-Added Salad Dressing
- 조흔 (충남대학교 식품영양학과) ;
- 양윤형 (충남대학교 식품영양학과) ;
- 조용식 (농촌자원개발연구소 농산물가공이용과) ;
- 전혜경 (농촌자원개발연구소 농산물가공이용과) ;
- 송경빈 (충남대학교 식품공학과) ;
- 김미리 (충남대학교 식품영양학과)
- 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)
- 발행 : 2005.06.01
초록
Six kinds of spirulina added dressing