01455nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245027500122300003200397545004300429545005000472545004300522545004300565653018400608700004800792700001400840700004800854700001900902773013600921856002001057900002001077900001901097900001901116900001801135KSI00011979920040120132917031204s1988    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc20(1)00a포장방법이 열풍 및 동결 건조마늘절편의 흡습속도와 shelf - life 에 미치는 영향=xEffects of packaging methods on water adsorption rate and shelf - life of hot - air and freeze dried garlic slices/d고하영,e신동화,e강통삼,e박형우  ap. 380-384:b삽도;c29 cm  a고하영, 한국식품개발연구원  a신동화, 전북대학교 식품가공학과  a강통삼, 한국식품개발연구원  a박형우, 한국식품개발연구원  a포장방법a열풍a동결a건조마늘절편a흡습속도aShelf Life of (Hot Air Freeze) dried garlic slices packingaPackagingaWater adsorptionaRateaDriedaGarlic slices1 a박형우,g朴炯雨,d1957-0KAC2018486081 a강통삼1 a신동화,g申東禾,d1943-0KAC2013087411 a고하영4aut0 t한국식품과학회지.d韓國食品科學會.g20권 3호(1988년 6월), p. 380-384q20:3<380w(011001)KSE199508795,x0367-629340u3194711aKd00010aPark, Hyung Woo10aKang, Tong Sam10aShin, Dong Hwa10aKoh, Ha Young