01261nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023900122300003200361545005300393545004700446545005300493653014500546700003300691700004800724700001400772773013600786856002000922900001700942900001700959900001900976KSI00012313420040127133814031204s1997    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc29(3)00a유지방 획분 첨가가 코코아 버터의 지방조성과 용융거동에 미치는 영향=xEffect of addition of fractionated milk fats on fat composition and melting behavior of cocoa butter/d김상용,e오덕근,e노회진  ap. 482-491:b삽도;c29 cm  a김상용, 동양제과㈜ 기술개발연구소  a오덕근, 우석대학교 식품공학과  a노회진, 동양제과㈜ 기술개발연구소  a유지방a획분a코코아a버터a지방조성a용융a거동aFractionated milk fatsaFataCompositionaMelting behavioraCocoa butter1 a노회진0KAC2020555224aut1 a오덕근,g吳德根,d1961-0KAC2017222271 a김상용0 t한국식품과학회지.d韓國食品科學會.g29권 3호(1997년 6월), p. 482-491q29:3<482w(011001)KSE199508795,x0367-629340u3196061aKd00010aRoh, Hoe Jin10aOh, Deok Kun10aKim, Sang Yong