01489na  a2200337   4500001001300000005001500013008004100028040001100069041001300080052003600093245022000129300003200349545005900381545005600440545003700496545003700533545003700570653009100607700005300698700004800751700004800799700004000847700001400887773013600901856002101037900001801058900001901076900001701095900001901112900002001131KSI00013893920140128105226031209s2003    ulka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc19(1)-19(3)00a당의 종류 및 첨가량을 달리한 깨다식의 품질특성=xQuality characteristics of sesame Dasiks according to amount and the kind of sweetener/d김진숙,e한영실,e유선미,e김행란,e전혜경  ap. 280-285:b삽도;c26 cm  a김진숙, 농촌생활연구소bpreetyjs@hanmail.net  a한영실, 숙명여자대학교 식품영양학과  a유선미, 농촌생활연구소  a김행란, 농촌생활연구소  a전혜경, 농촌생활연구소  a당a첨가량a깨다식aTraditional foodaSesameaDasikaPackingaStorage stability1 a김진숙,g金辰淑,d1968-0KAC2017437954aut1 a한영실,g韓榮實,d1957-0KAC2013159181 a유선미,g劉善美,d1967-0KAC2016144761 a김행란,g金幸蘭0KAC2016144781 a전혜경0 t한국조리과학회지.d한국조리과학회.g19권 3호(2003년 6월), p. 280-285q19:3<280w(011001)KSE199509162,x1225-701X40u30083522aKd00010aKim, Jin-Sook10aHan, Young-Sil10aYoo, Seon-Mi10aKim, Haeng-Ran10aChun, Hye-Kyung