01352nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022300122300003200345545005000377545004400427545004400471545004400515653013500559700005300694700004800747700001400795700001400809773013600823856002000959900001900979900001600998900001701014900001901031KSI00011979020040120132916031204s1988    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc20(1)00a굴 , 홍합의 중간수분 식품제조 및 저장 안정성에 관한 연구=xPreparation and keeping quality of intermediate moisture food from oyster and sea mussel/d신동화,e김현구,e조길석,e강통삼  ap. 363-370:b삽도;c29 cm  a신동화, 전북대학교 식품가공학과  a김현구, 한국식품개발 연구원  a조길석, 한국식품개발 연구원  a강통삼, 한국식품개발 연구원  a굴a홍합a중간수분a식품제조aOysteraSea musselaIntermediate Moisture FoodaProcessingaStorageaPreparationaKeeping1 a신동화,g申東禾,d1943-0KAC2013087414aut1 a김현구,g金鉉九,d1954-0KAC2017521631 a조길석1 a강통삼0 t한국식품과학회지.d韓國食品科學會.g20권 3호(1988년 6월), p. 363-370q20:3<363w(011001)KSE199508795,x0367-629340u3194709aKd00010aKang, Tong Sam10aJo, Kil Suk10aKim, Hyun Ku10aShin, Dong Hwa