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사업체 급식의 HACCP 제도 도입을 위한 인지도 조사
이헌옥,심재영,신현아,정덕화,엄애선 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3
For the introduction of HACCP to industry food service, a survey was conducted from 150 dieticians and 40 managers on their recognition on HACCP system. The questionnaire of the survey included the status of current food safety management, management responsibilities, recognition on HACCP, problems in HACCP introduction. The majority of respondents was satisfied with the current food safety management, and the food service managers were more confident than dieticians in terms of food safety. Foodservice managers (100%) and dieticians (96%) recognized HACCP system; however, they responded the application of HACCP to industry food service were only 27% and 12.5%, respectively. They pointed out the reasons that they cannot introduce HACCP to their industry food service were the lack of benefits and good facilities. Dieticians strongly recognized the need of correction of food safety management in industry food service, compared with food service managers. The results suggest that the introduction of HACCP to industry food service should be accomplished by continuous education and information on food safety, improving facilities and a variety of benefits to HACCP-implemented companies from the government.
Young Hyun Om(嚴榮鉉),Kwan Soon Choi(崔寬淳),Chang Hwan Lee(李昌煥) 한국육종학회 1986 한국육종학회지 Vol.18 No.2
Principal component analysis and cluster analysis were adopted for classifying 59 varieties collected for improvement of red pepper. The first five components accounted for about 80 percent of the total variation of 11 characters. Most of these characters made approximately 70 percent contribution to the components with high proportion at the upper principal components and low proportion at the lower ones. Days to first flowering and the characters related to plant size were positively correlated with the first and second principal components’ score of varieties, but weight per fruit was negatively correlated with them. There was anomalous correlation between the others and the components’ score. The 59 red pepper varieties were classified into 7 varietal groups. Most of the varieties belonged to group Ⅰ to group Ⅲ, and the others did to group Ⅳ to group Ⅶ with each composition ranging from two to three varieties.
Young Hyun Om(嚴榮鉉),Dae Geun Oh(吳大根),Kue Hyon Hong(洪珪鉉) 한국육종학회 1987 한국육종학회지 Vol.19 No.4
Bush and non-branching characters of squash are very important for the plastic-house cultivation. In Cucurbita pepo L., the bush and non-lateral branching variety ‘Zucchini’ was crossed with the viny and multiple branching variety ‘PI 285611’. The inheritance of bush and branching habits was investigated in F₂ and BC₁F₁ populations. The segregation ratios indicated that the bush character be governed by a single dominant gene pair in the fashion of partial dominance. The degree of dominance lessened as the growth proceeded. Non-lateral branching character seemed to be controlled by a few major dominant genes.