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<p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;">이 책이 속한 분야</span></p><p class="바탕글" style="font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"> 취업/수험서 > 편입/독학사 > 독학사 </span></p><p class="바탕글" style="font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"></span></p><p class="바탕글" style="font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;">-독자대상 : 독학사 시험 준비생 </span></p><p class="바탕글" style="font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;">-구성 : 이론+문제 <span id="husky_bookmark_start_1642487083740"></span><span id="husky_bookmark_end_1642487083740"></span></span></p><p class="바탕글" style="font-family: 바탕;"><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><span style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;">목차</span></span></span></span></span><p> </p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;">제1부 식품저장 및 가공의 기초</span><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"> </span></span></span></span></span></span></span></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><br></span></span></span></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제1장 식품저장 및 가공과 관계 미생물<strong><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></strong></span></span></span></span></span></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ미생물의 종류와 분류학적 위치 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ미생물세포의 구조와 기능 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ사상균(곰팡이) </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효모(뜸팡이) </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ세균(쪽팡이) </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제2장 식품저장과 미생물 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ미생물의 생육조건 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식품저장과 유해미생물 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식중독과 유해미생물 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제</span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제3장 식품효소 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효소의 특성 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효소 작용에 영향을 미치는 인자 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효소활성과 보조인자 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효소 저해제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ효소의 명칭과 분류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제4장 식품의 변패 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ미생물 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ곤충 및 쥐 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ조직효소 및 자기소화 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ산화반응 및 갈변반응 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ온도 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ수분 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ광선 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;">제2부 식품저장 방법 및 포장 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;"><br></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제5장 식품의 냉온저장 </span></span></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ냉장의 원리 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ냉장온도 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ냉장기계 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ공기순환과 습도 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ공기조절 저장 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제6장 식품의 동결저장 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ동결저장의 원리 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식품 중의 수분의 빙결 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식품의 동결 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ동결식품의 저장 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ동결식품의 해동 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제7장 식품의 건조 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조 원리 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ수분활성과 미생물의 발육 및 효소활성 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조에 영향을 미치는 인자들 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조 중에 일어나는 변화 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조 전처리 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조방법과 건조장치 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제8장 식품의 통조림 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ용기 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ원료의 전처리 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ탈기 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ밀봉 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ가열살균 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ냉각 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ통조림식품의 변패 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ통조림식품의 저장 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제9장 식품의 방사선 조사 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식품저장에 이용되는 방사선 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ방사선의 단위 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ방사선의 작용 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ방사선에 대한 미생물 및 효소의 저항성 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ식품의 조사 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ조사식품의 건전성 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제10장 식품의 포장 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ포장의 기능 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ포장재료 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ포장재료의 구비요소 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ유연재료에 의한 식품포장 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제</span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; font-weight: bold;">제3부 각 식품 가공방법</span><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"> </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><br></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span lang="EN-US" style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제11장 곡물의 가공 </span></span></span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ도정 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ제분 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ제면 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ제빵 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ단술과 식혜 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제12장 콩류의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ콩단백질의 특성 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ콩단백질의 가공 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제13장 감자류의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ녹말의 제조 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ녹말의 가공 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제14장 과실 및 채소의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ과실 및 채소의 특성과 가공상의 주의 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ통조림과 병조림 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ과실주스 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ잼, 젤리, 마멀레이드 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ감의 가공 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ토마토 가공 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제15장 우유의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ시유 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ연유와 분유 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ크림과 아이스크림 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ버터와 치즈 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ발효유 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제16장 고기의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ원료고기 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ햄과 베이컨 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ소시지 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제17장 수산식품의 가공 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ건조어류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ염장품과 젓갈 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ연제품 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ물고기통조림 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">제18장 발효식품 가공 및 저장 </span></span></span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ장류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ주류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ산류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ김치류 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">ㆍ실전예상문제 </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"> </span></p><p class="바탕글" style="font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;"><span style="font-family: 돋움,dotum; font-size: 10pt; mso-fareast-font-family: 바탕;"><span style="font-family: 돋움,dotum; font-size: 10pt;">부록 : 최종모의고사 </span></span></span> </p><br>
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