01271nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018100122300003200303545004300335545004300378545004300421545004300464653011500507700004100622700001400663700004800677700001400725773013600739856002000875900002000895900001800915900001800933900001800951KSI00012429320040126134321031205s2001    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc33(2)00a김치제조용 고춧가루의 색도 및 매운맛 특성=xCharacteristics of color and pungency in the red pepper for Kimchi/d구경형,e김나영,e박재복,e박완수  ap. 231-237:b삽도;c29 cm  a구경형, 한국식품개발연구원  a김나영, 한국식품개발연구원  a박재복, 한국식품개발연구원  a박완수, 한국식품개발연구원  a김치a김치제조용a고춧가루a색도a매운맛aCharacteristicsaColoraPungencyaRed PepperaKimchi1 a구경형,d1964-0KAC2017266334aut1 a김나영1 a박재복,g朴在福,d1952-0KAC2018449621 a박완수0 t한국식품과학회지.d韓國食品科學會.g33권 2호(2001년 4월), p. 231-237q33:2<231w(011001)KSE199508795,x0367-629340u3197055aKd00010aKu, Kyung Hyung10aKim, Na Young10aPark, Jae Bok10aPark, Wan Soo