01023nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015300122300003200275545004700307545004700354653009600401700005300497700004800550773013700598856002000735900001900755900001900774KSI00011868220040125132746031204s1985    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc17(1)00a카세인을 이용한 치즈곤죽의 발효특성=xFermentation characteristics of cheese slurry prepared from caseinates/d李炯周,e張海東  ap. 389-398:b삽도;c29 cm  a이형주, 서울대학교 식품공학과  a장해동, 서울대학교 식품공학과  a카세인a치즈a치즈곤죽a발효aFermentationaCheeseaSlurryaPreparedaCaseinates1 a이형주,g李炯周,d1948-0KAC2014115884aut1 a장해동,g張海東,d1957-0KAC2017129320 t한국식품과학회지.d韓國食品科學會.g17권 5호(1985년 10월), p. 389-398q17:5<389w(011001)KSE199508795,x0367-629340u3194449aKd00010aLee, Hyong Joo10aJang, Hae Dong