01236nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245018000119300003200299545003100331545004100362545003100403545003100434653013100465700004100596700001400637700001400651700004800665773013000713856002000843900001700863900001900880900001800899900001700917KSI00014368120040114124541031010s1995    ggka          000   kor    a0110010 akorbeng01a524.05b한594c40(1)00a튀김옥수수의 튀김부피에 影響을 미치는 主要特性=xMajor characteristics affecting popping volume of popcorn/d金善林,e朴勝義,e車善佑,e徐鍾許  ap. 167-174:b삽도;c28 cm  a김선림, 작물시험장  a박승의, 강원도 농촌진흥원  a차선우, 작물시험장  a서종허, 작물시험장  a튀김옥수수a튀김부피aPopcornaPopping volumeaMoisture contentaPericarpaEmbryoaHardnessaSoft starchaHard starch1 a김선림,d1961-0KAC2017016864aut1 a박승의1 a차선우1 a서종호,g徐鍾許,d1963-0KAC2018325210 t韓國作物學會誌.d한국작물학회.g40권 2호(1995年 4月), p. 167-174q40:2<167w(011001)KSE199509160,x0252-977740uT00000300642ad10aKim, Sun Lim10aPark, Seung Ue10aCha, Seon Woo10aSeo, Jong Ho