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김인호 한국민족운동사학회 2006 한국민족운동사연구 Vol.48 No.-
Trading System with Southern Yen Block and Southeast-asia dream of Korean in Pacific wartime Kim, In Ho 일제 말 조선의 남방 교역과 조선인의 남방 활동김인호
김인호 한국중국언어문화연구회 2012 한중언어문화연구 Vol.- No.30
Songok(宋玉)’s <Godangbu高唐賦> and <Sinnyeobu神女賦> were not in Wangil(王逸)’s ≪Chosajanggu楚辭章句≫, additionally those were not compositions that offspring composited in ≪Jeonhanbu全漢賦≫. So chinese scholars who researched about Chosa(楚辭) and Hanbu(漢賦) didn’t research those two <Godangbu高唐賦> and <Sinnyeobu神女賦>. Additionally those compositions contain sensualitic contains, so chinese confucianists didn’t want to research those. But in the Cho(楚) province of Jeanguk(戰國) era and Han(漢) empire, sensualitic atmosphere was in fashion. Songok(宋玉)’s two compositions were obviously sensualitic contains. But a few chinese scholars analyzed as the relationships about king and retainers. Those two compositions are Songok(宋玉)’s answers about Cho(楚) Yang(襄) king’s questions. <Godangbu高唐賦> contained about beautiful scenery in the Godang(高唐) and <Sinnyeobu神女賦> contained about beautiful woman who lived in the Godang(高唐).
육가공모텔 시스템에서 아질산염의 역할에 미치는 향신료 환원성분의 영향
김인호,김재욱,이성기 한국농화학회 1990 Applied Biological Chemistry (Appl Biol Chem) Vol.33 No.2
To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at 70 ℃ for 30min or 121℃ for 15min. The cooked sample were stored at 5.5℃ for 12days and pH, residual nitrite, redness, TBA value, and antimicrabial activity were analyzed. pH of the uncooked samples were stable at 5.6∼5.8 except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to 6.7∼7.8 after 5 days of storage. The pH of the cooked samples were stable at 5.9∼6.1 during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were 4∼6.5 lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition 캐ne, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillum sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed 7∼10㎜ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.
조직구성원에 관한 평가의 일치성이 조직성과에 미치는 영향-자기평가와 상사평가와의 일치성 중심으로-
김인호,배달수 대한경영학회 2002 大韓經營學會誌 Vol.15 No.1
Ⅰ. 서 론기업의 인사제도의 성공여부는 평가제도에 달려 있다고 해도 과언이 아니다 . 평가제도가 잘 갖추어져 있으면 그 기업의 인사제도는 반이상의 성공을 거둔 것이나 다름없다 . 특히