01368nam a2200325 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245022200124300003400346545003700380545004700417545003700464545003700501545003700538653007300575700001900648700001400667700004000681700002800721700004800749773015200797900002000949900001900969900001900988900001801007900001701025KSI00017084420040224130859030402s1998    bnka          000   kor    a0110010 akorbeng01a511.1305b한564ㅅc27(6)00a팽이버섯의 선도유지를 위한 환경기체조절포장=xModified atmosphere packaging for keeping freshness of enoki mushroom(flammulina velutipes)/d조숙현,e이동선,e이상대,e김낙구,e류재산  ap. 1137-1142:b삽도;c26 cm  a조숙현, 경남농촌진흥원  a이동선, 경남대학교 식품공학과  a이상대, 경남농촌진흥원  a김낙구, 경남농촌진흥원  a류재산, 경남농촌진흥원  aModified atmosphere packagingaMAPaEnoki mushroomaStipe elongation1 a조숙현4aut1 a이동선1 a이상대,g李相大0KAC2018I16501 a김낙구0KAC2018G13201 a류재산,g柳在山,d1969-0KAC2017234140 t한국식품영양과학회지.d한국식품영양과학회.g27권 6호(1998년 12월), p. 1137-1142q27:6<1137w(011001)KSE199602786,x1226-331110a Cho, Sook-Hyun10a Lee, Dong-Sun10a Lee, Sang-Dae10a Kim, Nak-Goo10a Ryu Jae-San