01527nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245024700122300003200369545004300401545004300444545004400487545004300531545004300574653015400617700001900771700004800790700004800838700002800886700002800914773013600942856002001078900001801098900001701116900002001133900001801153900001801171KSI00012128720040126133336031204s1992    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc24(4)00a역삼투법을 이용한 두부순물의 가용성 물질 제거에 관한 연구=xFactors influencing the removal of water soluble solids from soybean curd whey by reverse osmosis/d김길환,e김동만,e백형희,e이세은,e진재순  ap. 306-310:b삽도;c29 cm  a김길환, 한국식품개발연구원  a김동만, 한국식품개발연구원  a백형희, 루지애나 주립대학교  a이세은, 한국식품개발연구원  a진재순, 한국식품개발연구원  a역삼투법a두부순물a가용성물질제거aRemovalaWateraSoluble mattersaMembrane performancesaSolidsaSoybean Curd WheyaReverse Osmosis1 a김길환4aut1 a김동만,g金東万,d1955-0KAC2018444551 a백형희,g白亨熙,d1961-0KAC2014115941 a이세은0KAC2018K10871 a진재순0KAC2018H51240 t한국식품과학회지.d韓國食品科學會.g24권 4호(1992년 8월), p. 306-310q24:4<306w(011001)KSE199508795,x0367-629340u3195265aKd00010aJin, Jae Soon10aLee, Sei Eun10aBaek, Hyung Hee10aKim, Dong Man10aKim, Kil Hwan