01291na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245023600122300003400358545005600392545005600448545005600504653010600560700005300666700004800719700004800767773014000815856002000955900001500975900001700990900001801007KSI00012422820040126134257031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(6)00a향신료 수준이 닭족편의 관능적 특성에 미치는 영향=xEffects of levels of flavoring materials on the sensory properties of chicken feet jokpyun(Korea traditional gel type food)/d김광옥,e오상석,e전미라  ap. 1306-1312:b삽도;c29 cm  a김광옥, 이화여자대학교 식품영양학과  a오상석, 이화여자대학교 식품영양학과  a전미라, 이화여자대학교 식품영양학과  a향신료a닭족편aChicken feetaJokpyunaBlack pepperaGingeraPowdered chicken brothaShelf-life1 a김광옥,g金光玉,d1952-0KAC2017327274aut1 a오상석,g吳尙錫,d1953-0KAC2013051791 a전미라,g田美羅,d1973-0KAC2017465220 t한국식품과학회지.d韓國食品科學會.g32권 6호(2000년 12월), p. 1306-1312q32:6<1306w(011001)KSE199508795,x0367-629340u3196983aKd00010aJun, Mi Ra10aOh, Sang Suk10aKim, Kwang Ok