01447na  a2200301   4500001001300000005001500013008004100028040001100069041001300080052002800093245024900121300003200370545005900402545005900461545004700520545004700567653020800614700005300822700001400875700001400889700001400903773013400917856002001051900001801071900001901089900001701108900002001125KSI00011191420040217145707031203s1998    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc2(2)00a역삼투막 공정을 이용한 사과쥬스 농축시 겔층형성의 특성=xCharacteristics of the gel layer formation in the concentration process of apple juice with reverse osmosis process/d허상선,e주길재,e장규섭,e최용희  ap. 144-150:b삽도;c26 cm  a허상선, 경북대학교 농업과학기술연구소  a주길재, 경북대학교 농업과학기술연구소  a장규섭, 충남대학교 식품공학과  a최용희, 경북대학교 식품공학과  a역삼투막a공정a사과쥬스a농축a겔층형성a특성aCharacteristicsaGel layer resistanceaFormationaConcentrationaProcessaAppleaJuiceaReverse osmosis systemaMass transfer coefficient1 a허상선,g許相善,d1963-0KAC2017114254aut1 a최용희1 a주길재1 a장규섭0 t산업식품공학.d한국산업식품공학회.g2권 2호(1998년 8월), p. 144-150q2:2<144w(011001)KSE199702022,x1226-476840u3150521aKd00010aHur, Sang-Sun10aChoi, Yong-Hee10aJoo, Gil-Jae10aChang, Kyu-Seob