01181nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245022700129300003200356545004400388545004300432653021500475700001900690700004800709773013600757856002000893900001900913900001900932KSI00013864120080515145219031209s2000    ulka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc16(1)-16(6)00a배, 키위, 무화과, 파인애플, 파파야에 존재하는 단백질 분해효소의 특성비교=x(The)properties of proteolytic enzymes in fruits (pear, kiwifruit, fig. pineapple and papaya)/d배영희,e노정해  ap. 363-366:b삽도;c26 cm  a배영희, 오산대학 식품조리과  a노정해, 한국식품개발연구원  a배a키위a무화과a파인애플a파파야a존재a단백질a분해효소a특성비교aPropertiesaProteolytic enzymesaFruitsaPearaKiwifruitaFigaPineappleaPapayaaMeat tendernessaFruits protease1 a배영희4aut1 a노정해,g魯廷孩,d1964-0KAC2016358080 t한국조리과학회지.d한국조리과학회.g16권 4호(2000년 8월), p. 363-366q16:4<363w(011001)KSE199509162,x1225-701X40u3264728aKd00010aBai, Young-Hee10aRoh, Jeong-Hae