1 |
Kim OW, Kim H, Kim DC, Kim SS. 2005. Determination of whiteness condition for efficient milling in Rice Processing Complex. J Biosyst Eng 30: 242-248.
DOI
|
2 |
Yoon DH, Kim OW, Kim H. 2006. Modeling of milling degree for milled rice using NMG dying and image processing. J Biosyst Eng 31: 524-528.
DOI
|
3 |
Kim OW, Kim H, Lee SE. 2005. Color modeling of milled rice by milling degree. Korean J Food Preserv 12: 141-145.
|
4 |
Kim H, Lee HJ, Kim OW, Lee SE, Yoon DH. 2006. Effect of non-uniform milling on quality of milled rice during storage. Korean J Food Preserv 13: 675-680.
|
5 |
Kim CJ, Lee HJ, Kim OW, Keum DH, Kim H. 2007. Effects of abnormal kernels in brown rice on milling characteristics. J Biosyst Eng 32: 1-5.
DOI
|
6 |
Kim H, Kim DC, Lee SE, Kim OW. 2009. Milling characteristics of milled rice according to milling ratio of friction and abrasive milling. J Biosyst Eng 34: 439-445.
DOI
|
7 |
Kim DC, Kim OW, Keum DH, Han JK. 2004. Development of a new commercial grain cooler. Korean J Food Preserv 11: 250-256.
|
8 |
Kim OW, Kim DC. 2004. Field cooling tests of paddy stored in steel bins with a grain cooler. Korean J Food Preserv 11: 263-268.
|
9 |
Kim DC, Kim OW. 2004. Optimization of drying and storage system for paddy using the grain cooler. Korean J Food Preserv 11: 269-275.
|
10 |
KFRI Final Report. 2010. Development of the quality standard and related system for clean rice. MAFRA 11-1541000-000512-01.
|
11 |
KFRI Final Report. 2012. Development of energy efficient processing and engineering model for rice processing complex. MAFRA 11-1541000-001417-01.
|
12 |
국세청. 2015. 통계연보.
|
13 |
Ohtsubo K, Suzuki K, Yasui Y, Kasumi T. 2005. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J Food Compos Anal 18: 303-316.
DOI
|
14 |
KFRI Annual Report. 2016. Development of Mega RPC model. Ministry of Agriculture, Food and Rural Affairs.
|
15 |
식품의약품안전처. 2014. "식품의 기준 및 규격" 일부개정고시(안) 행정예고.
|
16 |
KFRI Final Report. 2014. Establishment of platform for u-Food system. KFRI R14-E0142053305-48: 665-777.
|
17 |
Horino T. 1992. Relationship between nitrogen and mineral contents in rice grain and its palatability after cooking. Bull Chugoku Natl Agric Exp Sta 1: 112-120.
|
18 |
Kasugai O. 1998. Standardization for rice eating quality evaluation system. J of the JSAM 60: 133-139.
|
19 |
Kawamura S, Natsuga M, Kouno S, Itoh K. 1996. Instrument analysis and sensory test for rice taste evaluation. J of the JSAM 58: 95-104.
|
20 |
김의웅, 김훈, 안재환, 이효재. 2015. 농산물의 품질계측시스템 및 지능형 센서노드 기술 개발 연구보고서. 한국식품연구원.
|
21 |
농림축산식품부. 2015. RPC 정책방향.
|
22 |
Kim OW, Kim H. 2016. Facilities and technology of rice processing complex. Food Science and Industry 49(1): 70-86.
|
23 |
한국RPC연구회. 2003. 쌀 산업 경쟁력 제고를 위한 RPC 종합 발전방안.
|
24 |
국립농산물품질관리원. 2003. RPCC 처리규모.
|