시판용 춘천닭갈비의 거래형태 및 품질조사
(주)코리아스칼라
- 최초 등록일
- 2023.04.05
- 최종 저작일
- 2010.12
- 9페이지/ 어도비 PDF
- 가격 4,000원
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서지정보
ㆍ발행기관 : 강원대학교 동물자원공동연구소
ㆍ수록지정보 : 동물자원연구 / 21권 / 2호
ㆍ저자명 : 이성기, 김희주, 최원희, 강선문, 무흘리신, 조선재, 김천제
목차
ABSTRACT I. 서론 II. 재료 및 방법 1. 시판 닭갈비의 거래형태 및 품질 조사 2. 실험방법 III. 결과 및 고찰 1. 시판 닭갈비의 거래형태 조사 분석 2. 시판용 닭갈비의 품질 분석 IV. 요약 사사 V. 인용문헌
영어 초록
The present study investigated the dealing mode and the quality of Chuncheon Dakgalbi on marketing. Distribution of chicken as raw material for Dakgalbi at 100 restaurants in Chuncheon was studied. Boneless chicken was sold at 89, bone-in chicken was sold at 9 and both of them were sold at 2 restaurants, respectively. Consumer's taste for Dakgalbi was surveyed at different area such as apartment (A), university (B) and downtown area (C) in Chuncheon. The redness and taste score of Dakgalbi was found to be significantly higher (p<0.05) among the members of family (A) as compared to others. Saccharinity and salinity of Dakgalbi were rated significant (p<0.05) among university student (B) than other consumers. In conclusion, quality characteristics of Dakgalbi differs with marketing area or consumer group in Chuncheon.
참고 자료
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