01467na  a2200337   4500001001300000005001500013008004100028040001100069041001300080052002900093245024700122300003200369545004300401545004300444545005000487545004300537545004300580653011300623700001900736700004800755700004800803700001400851700001400865773013600879856002001015900001901035900001701054900001901071900001901090900002001109KSI00012229920040125133609031204s1995    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc27(3)00a저장온도 및 blanching 처리가 유자의 저장성에 미치는 영향=xEffects of storage temperature and blanching treatment on the storage stability of citron(citrus junos)/d이영철,e박무현,e장학길,e김현구,e김흥만  ap. 342-347:b삽도;c29 cm  a이영철, 한국식품개발연구원  a박무현, 한국식품개발연구원  a장학길, 경원대학교 식품가공학과  a김현구, 한국식품개발연구원  a김흥만, 한국식품개발연구원  a저장온도aBlanchinga유자a저장성aStorage stabiblityaTemperatureaTreatmentaCitronaCitrus junos1 a김흥만4aut1 a김현구,g金鉉九,d1954-0KAC2017521631 a장학길,g張鶴吉,d1944-0KAC2015220431 a박무현1 a이영철0 t한국식품과학회지.d韓國食品科學會.g27권 3호(1995년 6월), p. 342-347q27:3<342w(011001)KSE199508795,x0367-629340u3195692aKd00010aKim, Heung Man10aKim, Hyun Ku10aChang, Hak Gil10aPark, Moo Hyun10aLee, Young Chul