01205nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245014900122300003200271545006500303545006500368545006500433653014900498700001900647700001400666700004800680773013600728856002000864900001800884900001900902900001800921KSI00012079420040126133158031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a장려품종 콩의 단백질 특성=xProtein characteristics of the recommended soybean varieties in korea/d김길환,e윤혜현,e김동만  ap. 386-392:b삽도;c29 cm  a김길환, 한국식품개발연구원 식품공학연구실  a윤혜현, 한국식품개발연구원 식품공학연구실  a김동만, 한국식품개발연구원 식품공학연구실  a장려품종a콩a단백질aProteinaCharacteristicsaRecommendedaSoybean varietyaVarietiesaKoreaaSolubility classesaSDS-PAGEaAmino acid1 a김길환4aut1 a윤혜현1 a김동만,g金東万,d1955-0KAC2018444550 t한국식품과학회지.d韓國食品科學會.g22권 4호(1990년 8월), p. 386-392q22:4<386w(011001)KSE199508795,x0367-629340u3194993aKd00010aKim, Dong Man10aYoon, Hye Hyun10aKim, Kil Hwan