축산식품과학과 산업

  • 제8권2호
  • /
  • Pages.55-68
  • /
  • 2019
  • /
  • 2287-3686(pISSN)
  • /
  • 2635-4594(eISSN)
한국축산식품학회 (Korean Society for Food Science of Animal Resources)
권호 표지

육포의 신시장 창출을 위한 기술동향 분석 및 시장 예측 전망

Analysis of Technology Trends of Market Forecasts for Jerky Market Creation

  • 용해인 (한국식품연구원 가공공정연구단) ;
  • 김태경 (한국식품연구원 가공공정연구단) ;
  • 전기홍 (한국식품연구원 가공공정연구단) ;
  • 김영붕 (한국식품연구원 가공공정연구단) ;
  • 심재윤 (팜덕 다향식품연구소) ;
  • 최윤상 (한국식품연구원 가공공정연구단)
  • Yong, Hae In (Research Group of Food Processing, Korea Food Research Institute) ;
  • Kim, Tae-Kyung (Research Group of Food Processing, Korea Food Research Institute) ;
  • Jeon, Ki-Hong (Research Group of Food Processing, Korea Food Research Institute) ;
  • Kim, Young-Boong (Research Group of Food Processing, Korea Food Research Institute) ;
  • Shim, Jae-Yun (Dahyang R&D Center, Farm Duck) ;
  • Choi, Yun-Sang (Research Group of Food Processing, Korea Food Research Institute)
  • 발행 : 2019.09.30
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초록

키워드

참고문헌

  1. 농림수산식품유통공사. 2017. 가공식품 세분시장 현황 -원물간식 시장, 발간등록번호: 11-1543000-001893-01.
  2. 농림수산식품유통공사. 2018. 식품산업 시장 및 소비자 동향분석, 발간등록번호: 11-1543000-002460-01.
  3. 농림수산식품유통공사 식품산업통계정보. 2019. 식품시장 규모. http://www.atfis.or.kr/statistics/M003000000/main.do#
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  7. Park SY, Kim HY. 2016. Effects of black rice powder concentration on quality properties of pork restructured jerky. Korean J Food Sci Technol 48:474-478. https://doi.org/10.9721/KJFST.2016.48.5.474
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