01435nam a2200277 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245031400122246004700436300003200483545006200515545006200577545006300639653016600702700005300868700001900921700001900940773013600959856002001095900001401115900001401129900001401143KSI00011769220090327141533031204s1983    ulka          000   eng    a0110010 aengbkor01a573.05b한545ㅎc15(1)00aStudies on the preparation and utilization of filefish protein concentrate(FPC)n2,p(The)effect of processing conditions on the functional properties=x말쥐치 濃縮蛋白質의 製造 및 利用에 關한 硏究, 製造方法에 의한 機能性의 變化/dHan-Chul Yang,eHeung-Soo Son,eSeung-Taik Lim30a製造方法에 의한 機能性의 變化  ap. 252-261:b삽도;c29 cm  aHan-Chul Yang, Dept. of Food Technology, Korea University  aHeung-Soo Son, Dept. of Food Technology, Korea University  aSeung-Taik Lim, Dept. of Food Technology, Korea University  a말쥐치a농축단백질a단백질a제조방법a기능성aProcessingaConditionsaFunctionalaPreparationaUtilizationaFilefishaProteinaConcentrateaFPC1 a임승택,g林承澤,d1957-0KAC2017468004aut1 aSon, Heung Soo1 aYang, Han Chul0 t한국식품과학회지.d韓國食品科學會.g15권 3호(1983년 9월), p. 252-261q15:3<252w(011001)KSE199508795,x0367-629340u3194269aKd00010a임승택10a손흥수10a양한철