01134na  a2200229   4500001001300000005001500013008004100028040001100069041001300080052003000093245017900123300003000302545004700332545004700379653019800426700005300624700001400677773015600691856002000847900001700867900002000884KSI00003169720040205230903031028s1999    gnka          000   kor    a0110010 akorbeng01a520.7105b밀991ㄴc3(1)00a볶음 조건별 참기름의 관능적 평가=xSensory evaluation of sesame oil extracted from sesame seeds roasted under various heating conditions/d이영근,e김군자  ap. 85-89:b삽도;c26 cm  a이영근, 밀양대학교 식품과학과  a김군자, 밀양대학교 식품과학과  a볶음a참기름aSensoryaEvaluationaExtractedaSeedsaRoastedaVariousaHeatingaConditionsaSesame oilaHeating conditionaSesame seedaSensory analysisa참깨a가열조건a관능검사1 a이영근,g李永根,d1954-0KAC2018018424aut1 a김군자0 t農業技術開發硏究所報.d密陽産業大學校 農業技術開發硏究所.g제3권 1호(1999년 1월), p. 85-89q3:1<85w(011001)KSE19980055240u2037974aKd00210aKim, Goon Ja10aLee, Young Guen