01424nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021500122300003200337545005900369545004700428545004700475545004700522545004700569653011700616700001900733700001400752700001400766700001400780700004800794773013600842856002000978900001600998900001901014900001601033900001801049900001901067KSI00012355620040126134000031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(1)00a건조방법에 따른 표고버섯분말의 흡습특성=xAbsorption characteristcs of dried shiitake mushroom powder using different drying methods/d이원영,e하영선,e이준호,e최용희,e고재우  ap. 128-137:b삽도;c29 cm  a이원영, 경북대학교 농업과학기술연구소  a하영선, 대구대학교 식품공학과  a이준호, 대구대학교 식품공학과  a최용희, 경북대학교 식품공학과  a고재우, 경북대학교 식품공학과  a건조방법a표고버섯분말a흡습특성aShiitake mushroomaDryingaPhysical propertiesaPrediction model1 a고재우4aut1 a최용희1 a이준호1 a하영선1 a이원영,g李元寧,d1964-0KAC2012052470 t한국식품과학회지.d韓國食品科學會.g31권 1호(1999년 2월), p. 128-137q31:1<128w(011001)KSE199508795,x0367-629340u3196449aKd00010aKo, Jae Woo10aChoi, Yong Hee10aLee, Jun Ho10aHa, Young Sun10aLee, Won Young