01560nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025600122300003200378545004300410545004300453545004300496545004300539653023900582700005300821700004800874700004800922700004800970773013601018856002001154900001901174900002101193900001501214900002901229KSI00012081120040126133203031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a동결방지제에 의한 딸기펄프와 붉은생고추 페이스트의 저온저장에 관한 연구=xStudies on the low-temperature storage of strawberry pulp and red pepper paste by cryoprotectants/d권동진,e정진웅,e조진호,e김영붕  ap. 434-438:b삽도;c29 cm  a권동진, 한국식품개발연구원  a정진웅, 한국식품개발연구원  a조진호, 한국식품개발연구원  a김영붕, 한국식품개발연구원  a동결방지제a딸기펄프a붉은생고추a페이스트a저온저장aLowaTemperatureaStorageaStrawberryaPulpaRedaRey pepper pasteaCryoprotectantsaStrawberryaFreezing pointaFreezing timeaEnergy requirement for storage1 a권동진,g權東鎭,d1960-0KAC2018298264aut1 a정진웅,g鄭晋雄,d1956-0KAC2018231611 a조진호,g曺震鎬,d1956-0KAC2018465771 a김영붕,g金瑛鵬,d1957-0KAC2017245930 t한국식품과학회지.d韓國食品科學會.g22권 4호(1990년 8월), p. 434-438q22:4<434w(011001)KSE199508795,x0367-629340u3195001aKd00010aKwon, Dong Jin10aJeong, Jin Woong10aJo, Jin Ho10aKim, Young Boong,d1957-