01265nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021300122300003200335545004700367545004300414545004300457545004300500653005700543700001900600700003600619700004800655700002800703773013600731856002000867900001900887900001800906900001800924900002100942KSI00012355520040126134000031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(1)00a저출력 및 pulse 마이크로파 건조 후 인삼의 품질 특성=xPhysicochemical properties of korean ginseng dried with lower power and pulse microwave/d김용환,e이창호,e금준석,e박광장  ap. 122-127:b삽도;c29 cm  a김용환, 경기대학교 식품공학과  a이창호, 한국식품개발연구원  a금준석, 한국식품개발연구원  a박광장, 한국식품개발연구원  a마이크로파a인삼aGinsengaMicrowaveaSaponin1 a김용환4aut1 a이창호,d1964-0KAC2017360811 a금준석,g琴浚錫,d1958-0KAC2016123261 a박광장0KAC2020657060 t한국식품과학회지.d韓國食品科學會.g31권 1호(1999년 2월), p. 122-127q31:1<122w(011001)KSE199508795,x0367-629340u3196448aKd00010aKim, Yong Hwan10aLee, Chang Ho10aKum, Jun Seok10aPark, Kwang Jang