01192nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025900122300003200381545004700413545004700460653019500507700001900702700004800721773013600769856002000905900001800925900001900943KSI00012075820040119133151031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a공정온도와 상대습도가 소시지 쿠킹시간에 미치는 영향 및 쿠킹시간 예측모델=xEffects of processing temperature and relative humidities on the sausage cooking time and prediction models of cooking time/d최용희,e허상선  ap. 325-331:b삽도;c29 cm  a최용희, 경북대학교 식품공학과  a허상선, 경북대학교 식품공학과  a공정온도a상대습도a소시지a쿠킹시간a예측모델aEffectsaProcessing temperature and humidityaRelativeaSausage cookingaPredictionaModelsaPrediction modelaCooking time1 a최용희4aut1 a허상선,g許相善,d1963-0KAC2017114250 t한국식품과학회지.d韓國食品科學會.g22권 3호(1990년 6월), p. 325-331q22:3<325w(011001)KSE199508795,x0367-629340u3194983aKd00010aHur, Sang Sun10aChoi, Yong Hee