01180nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245017300119300003000292545005700322545005700379545005700436653014600493700005300639700001400692700001400706773013000720856002000850900001500870900001500885900001400900KSI00008352220040103103900031125s1993    ulka          000   kor    a0110010 akorbeng01a527.505b한467c15-100a還元牛乳를 이용한 cottage 치즈 製造에 關한 硏究=xStudies on the cottage cheese manufacture with reconstituted milk/d尹汝昌,e金星洙,e權赫喆  ap. 66-71:b삽도;c26 cm  a윤여창, 건국대학교 축산대학 낙농학과  a김성수, 건국대학교 축산대학 낙농학과  a권혁철, 건국대학교 축산대학 낙농학과  a환원우유aCottage cheesea치즈a제조aCheeseaManufactureaReconstituted milkaShort setaCoagulation timeaYieldaSensory evaluation1 a윤여창,g尹汝昌,d1947-0KAC2017346744aut1 a권혁철1 a김성수0 t韓國酪農學會誌.d韓國酪農學會.g15卷 1號(1993년 3월호), p. 66-71q15:1<66w(011001)KSE199508769,x0253-298040u3256347aKd00010aKwon, H.C.10aYoon, Y.C.10aKim, S.S.