1. Provide information on the label.
우선 삼대 영양소인 탄수화물, 단백질, 지방만을 100%로 보았을 때 각각 61%, 18%, 20% 로 한국인 영양섭취기준에서 에너지 적정비율이 잘 지켜져 있었다.
*1회 제공량
이 영양 성분 표를 참고하면 마트에서 세 개가 묶여 있는 것을 산 것이기 때문에 총 3회 제공량(465g)
4. Provide the possible ways to reduce the oil absorption of fried foods.
→ 흡유량을 감소시키는 방법으로 셀룰로오스 유도체인 MC(Methylcellulose)와 HPMC(Hydroxypropyl methylcellulose)를 튀김반죽에 첨가하는 방법이 연구되고 있으며, 그에 따른 연구결과가 나와 있다. 셀룰로오스 유도체는 셀룰로오스보다 튀김반죽의 겔강도
food products(other than mayo) and list three with summary(format : authors, year, title, journal name, volume, pages, summary.
1) Authors : 복진흥(신라명과 기술연구소), 황성연(한경대학교 식품생물공학과), 이정훈(안산공과대학 호텔조리과), Year : 2007, Title : 상업용 복합유화제가 박력분의 물성에 미치는 영향(Effect of Commercial Multi-Em
Summary of Proposal
reason of select and expected value of strategies
As fast food chains which provide quick meals to people has played an important role in today's busy society, the way of producing clothes has also become faster. Clothing industry is hard to keep in control because of fast changing needs of customers. However, Zara the clothing brand of Spain has maintained at the wor
Providing working environment differentiated by Chinese company.
- Adopting an advanced training program to China.
- Increasing local R&D investment and strengthening to bring up R&D resources.
- Constructing the working environment differentiated from Chinese companies by introducing advanced corporate culture as well as technology transfer.
Providing the opportunity to visit th