01400nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002800093245021200121300003000333545004700363545004700410545005000457545004700507653018600554700001900740700004800759700001400807700004800821773013100869856002001000900002001020900002001040900001801060900002001078KSI00011187320040217145704031203s1998    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc2(1)00a수분함량에 따른 생선단백질의 동적특성에 관한 연구=xDynamic properties of surimi-based seafood product as a function of moistured content/d윤원병,e박재원,e김병용,e김명환  ap. 23-29:b삽도;c26 cm  a윤원병, 오레곤대학 식품과학과  a박재원, 오레곤대학 식품과학과  a김병용, 경희대학교 식품가공학과  a김명환, 단국대학교 식품공학과  a수분함량a생선단백질a동적특성aDynamicaPropertiesaSurimiaBasedaSeafoodaProductaFunctionaMoisturedaContentaStorage modulusaMaster curveaAnd activation energy1 a윤원병4aut1 a김병용,g金炳龍,d1956-0KAC2013264311 a박재원1 a김명환,g金明煥,d1956-0KAC2018239040 t산업식품공학.d한국산업식품공학회.g2권 1호(1998년 4월), p. 23-29q2:1<23w(011001)KSE199702022,x1226-476840u3150477aKd00010aYoon, Won-Byung10aKim, Byung-Yong10aPark, Jae-Won10aKim, Myung-Hwan