김치상품의 품질향상에 대한 연구

• 영문명: A Study on the Quality Improvement for Kimchi Goods
• 발행기관: 한국산업기술융합학회(구. 산업기술교육훈련학회)
• 저자명: 신영건(Young-Geon Shin)
• 간행물 정보: 『산업기술연구논문지』산업기술교육훈련논문지 제17권 4호, 97~103쪽, 전체 7쪽
• 주제분류: 공학 > 공학일반
• 파일형태: PDF
• 발행일자: 2012.12.30

영문 초록

Kimchi is a traditional Korean food with a long history. It is a second most-consumed food product in Korea, proceeded by rice and followed by kuk(Korean soup). Kimchi has to undergo several salting and fermentation steps to be served on the table. It has not been a long time since Kimchi was introduced in the market as it was mostly produced and consumed domestically. It was 1970 s when enterprisers first discovered the potential of commercialized Kimchi. From 1990 s, a lot of factories started to mass produce Kimchi. Since then, both domestic and foreign demand increased greatly. However, the quality has failed to follow the demand. Now is the time for the Kimchi industry to study the needs of global customers and prepare accordingly to survive in the commercial market.

목차

Ⅰ. 서 론

Ⅱ. 본론

Ⅲ. 김치상품의 품질향상 방안

Ⅳ. 결 론

키워드

Kimchi Goods(김치 상품) Quality Improvement(품질향상) Global Customer(글로벌 고객) Traditional Korean Food(한국전통음식)