00911nam a2200181 c 4500001001300000005001500013008004100028040001100069052002600080245016500106300003200271545004300303653016200346700005300508773013100561856002000692900001700712KSI00001766120040127142626031010s1999    ggka          000   kor    a01100101a525.05b한571c17(6)00a과실 및 채소류를 이용한 신선편이식품의 고품질 유지기술=xExtension of freshness of minimally processed fruits and vegetables/d김동만  ap. 790-795:b삽도;c30 cm  a김동만, 한국식품개발연구원  a신선편이식품a고품질a유지기술aExtension of freshnessaMinimally processedaFruitsaVegetablesa과실a채소aExtensionaFreshnessaMinimally1 a김동만,g金東万,d1955-0KAC2018444554aut0 t원예과학기술지.d한국원예학회.g17권 6호(1999년 12월), p. 790-795q17:6<790w(011001)KSE199801055,x1226-876340uT00000293974ad10aKim, Dongman