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Research Articles

Major Characteristics Affecting the Sensory Quality of Rice Marketed in Korea

원문정보

Eun Hee Jang, Oui Woung Kim, Hoon Kim, Dong Chul Kim, Se Eun Lee, Sang Sook Kim

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.66-71
피인용수 : 0건 (자료제공 : 네이버학술정보)

목차

Abstract
 Introduction
 Materials and Methods
  Materials
  Characteristics related to grade
  Color characteristics of MR and CR
  Moisture and protein contents
  Preparation of the CR for sensory quality analysis
  Sensory quality of CR
  Statistical analysis
 Results and Discussion
  Characteristics related to grade
  Color characteristics of MR and CR
  Moisture and protein contents
  Sensory quality of CR
  Relationship between overall sensory quality and physical chemical characteristics
 References

키워드

저자정보

  • Eun Hee Jang Marketing Research Team, Korea Food Research Institute
  • Oui Woung Kim Marketing Research Team, Korea Food Research Institute
  • Hoon Kim Marketing Research Team, Korea Food Research Institute
  • Dong Chul Kim Marketing Research Team, Korea Food Research Institute
  • Se Eun Lee Marketing Research Team, Korea Food Research Institute
  • Sang Sook Kim Marketing Research Team, Korea Food Research Institute

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자료제공 : 네이버학술정보

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