01299nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018900122300003200311545006500343545006500408545006500473653019000538700001900728700004800747700002800795773013600823856002000959900001800979900001800997900001801015KSI00012079820040119133159031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a장려품종 콩의 형태 및 성분특성=xMorphological characteristics and proximate compositions of the recommended soybean varieties in korea/d김길환,e김동만,e진재순  ap. 398-404:b삽도;c29 cm  a김길환, 한국식품개발연구원 식품공학연구실  a김동만, 한국식품개발연구원 식품공학연구실  a진재순, 한국식품개발연구원 식품공학연구실  a장려품종a콩a성분특성aMorphologicalaCharacteristicsaProximateaCompositionsaRecommendedaSoybean varietyaVarietiesaKoreaaWeightaLengthaColoraCompositionaCorrelation1 a김길환4aut1 a김동만,g金東万,d1955-0KAC2018444551 a진재순0KAC2018H51240 t한국식품과학회지.d韓國食品科學會.g22권 4호(1990년 8월), p. 398-404q22:4<398w(011001)KSE199508795,x0367-629340u3194995aKd00010aJin, Jae Soon10aKim, Dong Man10aKim, Kil Hwan