01034nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015200122300003200274545004700306545004700353653014200400700005300542700001400595773013600609856002000745900001900765900002000784KSI00012231920040125133612031204s1995    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc27(3)00a당근의 삼투건조시 물질이동 특성=xMass transfer characteristics in the osmotic dehydration process of carrots/d윤광섭,e최용희  ap. 387-393:b삽도;c29 cm  a윤광섭, 경북대학교 식품공학과  a최용희, 경북대학교 식품공학과  a당근a삼투건조시a물질이동aMassaTransferaCharacteristicsaOsmotic dehydrationaCarrotsaDiffusion coefficientaDrying model1 a윤광섭,g尹光燮,d1964-0KAC2018073614aut1 a최용희0 t한국식품과학회지.d韓國食品科學會.g27권 3호(1995년 6월), p. 387-393q27:3<387w(011001)KSE199508795,x0367-629340u3195700aKd00010aChoi, Yong Hee10aYoun, Kwang Sup