01387nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022400122300003200346545004300378545004300421545004300464545004300507653011100550700005300661700004800714700004800762700004800810773013600858856002000994900001601014900001501030900002001045900002001065KSI00012362020040126134014031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(2)00a멸치 팽화스낵의 제조조건과 제품의 단분자층 수분함량=xProcessing conditions of expanded anchovy snack and monolayer moisture content of the products/d오세욱,e조진호,e도정룡,e이남혁  ap. 380-384:b삽도;c29 cm  a오세욱, 한국식품개발연구원  a조진호, 한국식품개발연구원  a도정룡, 한국식품개발연구원  a이남혁, 한국식품개발연구원  a멸치 팽화스낵a단분자층a수분함량aExpansion rateaAnchovy snackaMonolayer moisture content1 a오세욱,g吳世旭,d1966-0KAC2014162644aut1 a조진호,g曺震鎬,d1956-0KAC2018465771 a도정룡,g都正龍,d1961-0KAC2016360191 a이남혁,g李南赫,d1959-0KAC2017308160 t한국식품과학회지.d韓國食品科學會.g31권 2호(1999년 4월), p. 380-384q31:2<380w(011001)KSE199508795,x0367-629340u3196493aKd00010aOh, Se Wook10aJo, Jin Ho10aDo, Jeong Ryong10aLee, Nam Hyouck