01811nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052003300093245035100126300003000477545005000507545005000557545005000607545005300657545004700710545005000757653024400807700001901051700001401070700001401084700004801098700001101146700001401157773013101171856002001302900001901322900002101341900002001362900001801382900001701400900002001417KSI00011208820040217151128031203s2000    ggka          000   kor    a0110010 akorbeng01a574.05b한526ㅅc4(1)-4(3)00a한국 재래간장의 한외여과시 막의 분획분자량 크기가 투과간장의 투과속도와 품질에 미치는 영향=xEffects of molecular weight cut-off size of membrane on the flux and quality of permeate during ultrafiltration of korean conventional soy sauce/d최종동,e권광일,e정현채,e임무혁,e최청,e최광수  ap. 55-60:b삽도;c26 cm  a최종동, 영남대학교 식품가공학과  a권광일, 영남대학교 식품가공학과  a정현채, 영남대학교 식품가공학과  a임무혁, 경인지방 식품의약품안전청  a최청, 영남대학교 식품가공학과  a최광수, 영남대학교 식품가공학과  a한국a재래a한외여과a막a분획분자량a크기a투과a간장a속도a품질aMolecularaWeightaCutoffaSizeaMembraneaFluxaQualityaPermeateaUltrafiltrationaKoreanaConventionalaKanjang(Soy sauce)aChemical composition1 a권광일4aut1 a정현채1 a최종동1 a임무혁,g任武赫,d1967-0KAC2018464331 a최청1 a최광수0 t산업식품공학.d한국산업식품공학회.g4권 2호(2000년 5월), p. 55-60q4:2<55w(011001)KSE199702022,x1226-476840u3150663aKd00010aKwon, Kwang-Il10aChung, Hyun-Chae10aChoi, Jong-Dong10aIm, Moo-Hyeog10aChoi, Cheong10aChoi, Kwang-Soo