01045nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018800122300002900310545004700339545004700386653010400433700005300537700003600590773013100626856002000757900002000777900001800797KSI00012302620040126133749031204s1997    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc29(1)00a동결 , 해동 및 blanching 이 자색고구마 색소에 미치는 영향=xEffect of freezing , thawing and blanching on the pigment of purple sweet potato/d김선재,e임종환  ap. 9-14:b삽도;c29 cm  a김선재, 목포대학교 식품공학과  a임종환, 목포대학교 식품공학과  a동결a해동aBlanchinga자색고구마a색소aFreezingaThawingaPigmentaPurple sweet potato1 a임종환,g林鍾煥,d1953-0KAC2018207364aut1 a김선재,d1964-0KAC2017414220 t한국식품과학회지.d韓國食品科學會.g29권 1호(1997년 2월), p. 9-14q29:1<9w(011001)KSE199508795,x0367-629340u3195986aKd00010aRhim, Jong Whan10aKim, Seon Jae