01262nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022000122300003200342545004700374545004700421545004700468653019000515700001900705700004800724700001400772773013600786856002000922900001800942900001800960900001800978KSI00012336920040127133920031205s1998    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc30(4)00a초임계 이산화탄소에 의한 멸치어유의 고도불포화지방산 농축=xConcentration of polyunsaturated fatty acids from anchovy oil by supercritical carbon dioxide/d송대진,e임상빈,e좌미경  ap. 848-854:b삽도;c29 cm  a송대진, 제주대학교 식품공학과  a임상빈, 제주대학교 식품공학과  a좌미경, 제주대학교 식품공학과  a초임계a이산화탄소a멸치어유a고도불포화지방산a농축aConcentrationaPolyunsaturatedaFattyaAcidsaAnchovy oilaSupercritical carbon dioxideaEPAaDHAaAdsorption1 a좌미경4aut1 a임상빈,g任尙彬,d1957-0KAC2017128761 a송대진0 t한국식품과학회지.d韓國食品科學會.g30권 4호(1998년 8월), p. 848-854q30:4<848w(011001)KSE199508795,x0367-629340u3196324aKd00010aJwa, Mi Kyung10aLim, Sang Bin10aSong, Dae Jin