01640nam a2200313 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245032300119246004600442300003200488545004300520545005000563545005700613545005700670653029400727700001901021700001401040700004801054700001401102773013301116856002001249900001501269900001401284900001401298900001401312KSI00008404920090409105405031125s1994    ulka          000   kor    a0110010 akorbeng01a527.505b한467c16-100aCheddar cheese로 제조한 sliceable processed cheese의 이화학적 특성에 관한 연구n2,p물성 및 미세구조=xStudies on the physicochemical characteristics of sliceable processed cheese made with cheddar cheese, Rheological properties and microstructure/d금종수,e이조윤,e배형철,e김종우30aRheological properties and microstructure  ap. 272-284:b삽도;c26 cm  a금종수, 남양유업(주) 연구소  a이조윤, 중부대학교 동뭉자원학과  a배형철, 충남대학교 농과대학 낙농학과  a김종우, 충남대학교 농과대학 낙농학과  aCheddaraCheesea제조aSliceable processed cheesea이화학적특성a물성a미세구조aRheologicalaPropertiesaMicrostructureaPhysicochemicalaCharacteristicsa슬라이스형 가공치즈a숙성 및 과숙성 치즈a조직a용융성aOld & extra old cheeseaBodyaMeltability1 a금종수4aut1 a이조윤1 a배형철,g裵亨哲,d1967-0KAC2017101371 a김종우0 t韓國酪農學會誌.d韓國酪農學會.g16卷 3號(1994년 9월호), p. 272-284q16:3<272w(011001)KSE199508769,x0253-298040u3256453aKd00010aKeum, J.S.10aLee, J.Y.10aBae, H.C.10aKim, J.W.