01401nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245027900122300003000401545004300431545004300474545004700517545006200564653015100626700001900777700004800796700001400844700001400858773013300872856002101005900001701026900001901043900001901062900001801081KSI00017321320080502172352031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(1)00aContinuous distribution analysis를 이용한 냉,해동과정 중 돈육의 NMR relaxation pattern의 변화=xChanges of NMR relaxation pattern of pork loins during freezing and thawing using continuous distribution analysis/d이선민,e노정해,e윤혜현,e이택수  ap. 57-61:b삽도;c29 cm  a이선민, 한국식품개발연구원  a노정해, 한국식품개발연구원  a윤혜현, 경희대학교 조리과학과  a이택수, 서울여자대학교 식품미생물공학과  aContinuous distribution analysisa냉해동과정a돈육aLow-field nmraRelaxation timeaPatternaChangesaPorkaLoinsaFreezingaThawingaUsing1 a이선민4aut1 a노정해,g魯廷孩,d1964-0KAC2016358081 a윤혜현1 a이택수0 t한국식품과학회지.d韓國食品科學會.g35권 1호(2003년 2월), p. 57-61q35:1<57w(011001)KSE199508795,x0367-629340u30077116aKd00010aLee, Sun Min10aRho, Jeong Hae10aYoon, Hye Hyun10aLee, Taek Soo