01118nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018600122300003400308545004100342545004000383545004700423653010700470700001900577700002800596700001400624773014000638856002000778900001900798900001900817900001600836KSI00012382720040126134106031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(5)00a볶음과정에서의 참깨의 물리화학적 특성변화=xStudies on the physicochemical characteristics of sesame with roasting temperature/d김현위,e정소영,e우순자  ap. 1137-1143:b삽도;c29 cm  a김현위, 오뚜기 중앙연구소  a정소영, 식품의약품안전청  a우순자, 고려대학교 생명공학원  a볶음참깨a물리화학적변화aPhysicochemical characteristicsaSesame oilaRoasting temperature1 a김현위4aut1 a정소영0KAC2018J96211 a우순자0 t한국식품과학회지.d韓國食品科學會.g31권 5호(1999년 10월), p. 1137-1143q31:5<1137w(011001)KSE199508795,x0367-629340u3196647aKd00010aKim, Hyeon Wee10aChung, So Yong10aWoo, Sun Ja