01004nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245013500122300003000257545006500287545006500352653010100417700001900518700004800537773013300585856002000718900001800738900001800756KSI00012060820040119133121031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a저장 마늘의 녹변현상에 관한 연구=xOn the development of flesh greening of the stored garlic/d김길환,e김동만  ap. 50-55:b삽도;c29 cm  a김길환, 한국식품개발연구원 식품공학연구실  a김동만, 한국식품개발연구원 식품공학연구실  a저장마늘a녹변현상aDevelopmentaFleshaGreeningaStoredaGarlic pureeaChamical changes1 a김길환4aut1 a김동만,g金東万,d1955-0KAC2018444550 t한국식품과학회지.d韓國食品科學會.g22권 1호(1990년 2월), p. 50-55q22:1<50w(011001)KSE199508795,x0367-629340u3194937aKd00010aKim, Dong Man10aKim, Kil Hwan