01160nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245019000122300003200312545004300344545004300387545004300430653010800473700005300581700003600634700001400670773013700684856002000821900001800841900001600859900001900875KSI00012207620040120133541031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(4)00a포장재에 따른 박피마늘의 포장내 기체조성 변화=xChanges of gas composition in package of fresh peeled garlic by packing materials/d홍석인,e김윤지,e박노현  ap. 713-717:b삽도;c29 cm  a홍석인, 한국식품개발연구원  a김윤지, 한국식품개발연구원  a박노현, 한국식품개발연구원  a포장재a박피마늘a마늘a포장내a기체조성aGas compositionaPeeled garlicaMAPaPE films1 a홍석인,g洪碩寅,d1967-0KAC2017037084aut1 a김윤지,d1960-0KAC2018454951 a박노현0 t한국식품과학회지.d韓國食品科學會.g26권 6호(1994년 12월), p. 713-717q26:6<713w(011001)KSE199508795,x0367-629340u3195612aKd00010aHong, Seok In10aKim, Yun Ji10aPark, Noh Hyun