01169nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245011800122300003000240545004300270545004300313545004300356653015100399700005300550700004800603700004000651773013300691856002100824900002000845900001800865900002000883KSI00017301520080502133227031217s2002    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc34(1)00a천마의 식품학적 성분 분석 및 건조방법에 따른 특성 변화/d이부용,e최현선,e황진봉  ap. 37-42:b삽도;c29 cm  a이부용, 한국식품개발연구원  a최현선, 한국식품개발연구원  a황진봉, 한국식품개발연구원  a천마a식품학적a성분a건조방법a특성변화aGastrodiae phizomaaGastrodia elata blumeaPhysicochemical propertiesaDrying conditions1 a이부용,g李富用,d1963-0KAC2018041914aut1 a최현선,g崔玹善,d1970-0KAC2017429261 a황진봉,g黃鎭鳳0KAC2018K87690 t한국식품과학회지.d韓國食品科學會.g34권 1호(2002년 2월), p. 37-42q34:1<37w(011001)KSE199508795,x0367-629340u19616656aKd00010aHwang, Jin Bong10aLee, Boo Yong10aChoi, Hyeon Son