01389nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245020200119300003200321545005300353545004700406545004700453545004700500653021900547700005300766700001400819700001400833700001400847773013000861856002000991900002001011900002001031900001801051900001801069KSI00011938520040117171957031204s1999    bnka          000   kor    a0110010 akorbeng01a529.05b한538c32(5)00a초음파에 의해 제조된 저분자 λ-carrageenan 의 특성=xProperties of lower molecular weight of λ-carrageenan manufactured by ultrasound/d김상무,e이근태,e최현미,e박성민  ap. 607-611:b삽도;c26 cm  a김상무, 강릉대학교 해양생명공학부  a이근태, 부경대학교 식품공학과  a최현미, 부경대학교 식품공학과  a박성민, 부경대학교 식품공학과  aλ-carrageenana초음파a저분자aPropertiesaLower-Molecular-WeightaManufacturedaUltrasoundaLower molecular-weightaViscosityaSolubilityaEmulsionfying capacity alcohol precipitation ratioaBrowning degree1 a김상무,g金相武,d1954-0KAC2018165014aut1 a이근태1 a최현미1 a박성민0 t韓國水産學會誌.d韓國水産學會.g32卷 5號(1999년 9월), p. 607-611q32:5<607w(011001)KSE199508788,x0374-811140u3132613aKd00010aPark, Seong Min10aChoi, Hyeon Mee10aLee, Keun Tai10aKim, Sang Moo