01115nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002800093245017000121300003000291545004400321545004400365545004400409653011400453700001900567700001400586700004800600773012900648856001500777900001900792900001800811900002000829KSI00007929820040102154919240311s1983    ulka          000   kor    a0110010 akorbeng01a527.505b한467c5(1/3)00a熱處理에 依한 乳蛋白質 成分0化에 關한 硏究=xStudies on changes of milk protein component by the heat treatment/d金錫煥,e朴相晉,e尹汝昌  ap. 61-67:b삽도;c26 cm  a김석환, 건국대학교 축산대학  a박상진, 건국대학교 축산대학  a윤여창, 건국대학교 축산대학  a열처리a유단백질a유단백질성분a성분변화aChangesaMilkaProteinaComponentaHeataTreatment1 a김석환4aut1 a박상진1 a윤여창,g尹汝昌,d1947-0KAC2017346740 t韓國酪農學會誌.d韓國酪農學會.g5卷 2號(1983년 10월호), p. 61-67q5:2<61w(011001)KSE199508769,x0253-298040u3255793aK10aPark, Sang Jin10aKim, Suk Hwan10aYoon, Yoh Chang