01330nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018100122300003200303545004300335545004300378545004300421545004300464653013300507700001900640700004800659700004800707700004800755773013600803856002000939900001800959900001700977900001900994900001501013KSI00012080620040126133201031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a생홍고추 페이스트의 장기 저장조건 설정=xEstablishment of long-term storage condition of fresh red pepper paste/d박무현,e김현구,e권동진,e조진호  ap. 415-420:b삽도;c29 cm  a박무현, 한국식품개발연구원  a김현구, 한국식품개발연구원  a권동진, 한국식품개발연구원  a조진호, 한국식품개발연구원  a생홍고추a페이스트a장기저장조건aEstablishmentaLongaTermaStorageaConditionaFreshaProcessed red pepper paste1 a박무현4aut1 a김현구,g金鉉九,d1954-0KAC2017521631 a권동진,g權東鎭,d1960-0KAC2018298261 a조진호,g曺震鎬,d1956-0KAC2018465770 t한국식품과학회지.d韓國食品科學會.g22권 4호(1990년 8월), p. 415-420q22:4<415w(011001)KSE199508795,x0367-629340u3194998aKd00010aPark, Mu Hyun10aKim, Hyun Ku10aKwon, Dong Jin10aJo, Jin Ho