01209nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245021700119300003200336545005600368545006400424653020600488700005300694700004800747773013000795856002000925900001700945900001700962KSI00012049020080501143547031204s2001    bnka          000   kor    a0110010 akorbeng01a529.05b한538c34(3)00a굴통조림 부산액을 이용한 인스턴트 분말수프의 제조 및 특성=xPreparation of instant powdered soup using canned oyster processing waste water and its characteristics/d김진수,e허민수  ap. 285-290:b삽도;c26 cm  a김진수, 경상대학교 해양생물이용학부  a허민수, 해양산업연구소bminsheu@nongae.gsnu.ac.kr  a굴통조림a부산액a인스턴트분말수프aApreparationaInstant powdered soupaUsingaCanned oyster processing waste wateraWash wateraCharacteristicaBoiling liquid wasteaSeafood processing1 a허민수,g許敏秀,d1963-0KAC2017040554aut1 a김진수,g金珍洙,d1959-0KAC2013226070 t韓國水産學會誌.d韓國水産學會.g34卷 3號(2001년 5월), p. 285-290q34:3<285w(011001)KSE199508788,x0374-811140u3132794aKd00010aHeu, Min Soo10aKim, Jin Soo