01391nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025100122300003200373545004700405545004700452545004700499545004300546653017900589700004800768700001400816700001400830700001900844773013700863856002001000900001501020900001901035900001701054900001801071KSI00012058420040120133106031204s1989    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc21(4)00aΒ- galactosidase 처리 시유로 제조한 요구르트의 이화학적 성분 변화=xChanges of some physicochemical properties of yoghurt made from β- galactosidase - treated commercial milks/d김상희,e이인선,e강국희,e하재호  ap. 795-799:b삽도;c29 cm  a김상희, 성균관대학교 낙농학과  a이인선, 성균관대학교 낙농학과  a강국희, 성균관대학교 낙농학과  a하재호, 한국식품개발연구원  aβ-GalactosidaseaLactose intolerancea시유a제조a요구르트a이화학적성분변화aChangesaPhysicochemicalaPropertiesaYoghurtaMadeaTreatedaCommercialaMilks1 a하재호,g河在浩,d1957-0KAC2018464851 a강국희1 a이인선1 a김상희4aut0 t한국식품과학회지.d韓國食品科學會.g21권 6호(1989년 12월), p. 795-799q21:6<795w(011001)KSE199508795,x0367-629340u3194913aKd00010aHa, Jae Ho10aKang, Kook Hee10aLee, In Seon10aKim, Sang Hee