축산식품과학과 산업

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Trend Analysis of Samgyetang Processing Technology and Market Prospect

삼계탕 가공기술 동향분석과 시장 예측 전망

  • Kim, Tae-Kyung (Food Processing Research Center, Korea Food Research Institute) ;
  • Kim, Jin-Man (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Sung-Ki (Samgyetang Export Research Group) ;
  • Kim, Hyun-Wook (Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology) ;
  • Kim, Young-Boong (Food Processing Research Center, Korea Food Research Institute) ;
  • Jeon, Ki-Hong (Food Processing Research Center, Korea Food Research Institute) ;
  • Choi, Yun-Sang (Food Processing Research Center, Korea Food Research Institute)
  • 김태경 (한국식품연구원 식품가공기술연구센터) ;
  • 김진만 (건국대학교 축산식품생물공학과) ;
  • 이성기 (삼계탕 수출연구사업단) ;
  • 김현욱 (경남과학기술대학교 동물생명과학과) ;
  • 김영붕 (한국식품연구원 식품가공기술연구센터) ;
  • 전기홍 (한국식품연구원 식품가공기술연구센터) ;
  • 최윤상 (한국식품연구원 식품가공기술연구센터)
  • Published : 2018.10.25
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Abstract

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References

  1. Hong YW, Lee SW. 2017. A study on consumer preference survey for developing samgyetang and its development strategies-Focused on retorted pouch products. J Dig Des 17:21-30.
  2. Kim TK, Ku SK, Sung JM, Kim YB, Kim HW, Choi YS. 2018. Effects of marination and superheated steam process on quality characteristics of samgyetang. Korean J Food Cook Sic 34:155-162. https://doi.org/10.9724/kfcs.2018.34.2.155
  3. Lee JH, Lee JH, Lee KT. 2014. Physicochemical and sensory characteristics of samgyetang retorted at different F0 values during storage at room temperature. Korean J Food Preserv 21:491-499. https://doi.org/10.11002/kjfp.2014.21.4.491
  4. Little AD. 1981. The strategic management of technology. European management forum, Lodon, UK.
  5. Seo SH, Kim EM, Kim YB, Cho EK, Woo HJ. 2014. A study on development of samgyetang using superheated steam and high hydrostatic pressure. Korean J Food Cook Sci 30:183-192. https://doi.org/10.9724/kfcs.2014.30.2.183