01491nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022300122300003200345545004300377545004300420545004400463545004300507545004300550653014200593700001900735700004800754700004800802700002800850700002800878773013600906856002001042900001801062900001701080900002001097900001801117900001801135KSI00012128820080502102524031204s1992    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc24(4)00a역삼투법으로 분리 , 농축한 두부순물의 이화학적 특성=xPhysico - chemical properties of soybean curd whey concentrated by reverse osmosis/d김길환,e김동만,e백형희,e이세은,e진재순  ap. 311-314:b삽도;c29 cm  a김길환, 한국식품개발연구원  a김동만, 한국식품개발연구원  a백형희, 루지애나 주립대학교  a이세은, 한국식품개발연구원  a진재순, 한국식품개발연구원  a역삼투법a농축a두부순물a이화학적aPhysico-Chemical PropertiesaSoybean Curd WheyaConcentratedaReverse Osmosis retentate1 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. 311-314q24:4<311w(011001)KSE199508795,x0367-629340u3195266aKd00010aJin, Jae Soon10aLee, Sei Eun10aBaek, Hyung Hee10aKim, Dong Man10aKim, Kil Hwan