01500nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002700093245024400120300002300364545004300387545004300430545004300473545004300516545004300559653014200602700003300744700004800777700002800825700004800853700001400901773013000915856002001045900001801065900002001083900001901103900002101122900001901143KSI00028599420120522101040040724s1995    ggk           000   kor    a0110010 akorbeng01a521.305b한472c38(4)00a진공 예냉처리가 포장 저장중 표고버섯의 품질에 미치는 영향=xInfluence of vacuum cooling on browning, PPO activity and free amino acid of shiitake mushroom/d남궁배,e김병삼,e김의웅,e정진웅,e김동철  ap. 345-352;c29 cm  a남궁배, 한국식품개발연구원  a김병삼, 한국식품개발연구원  a김의웅, 한국식품개발연구원  a정진웅, 한국식품개발연구원  a김동철, 한국식품개발연구원  a진공 예냉처리a포장 저장a표고버섯a품질aVacuum coolingaShiitake mushroomaBrowningaPolyphenoloxidaseaFree amino acid1 a남궁배0KAC2018K15054aut1 a김병삼,g金炳三,d1959-0KAC2017629561 a김의웅0KAC2018G12031 a정진웅,g鄭晋雄,d1956-0KAC2018231611 a김동철0 t한국농화학회지.d한국농화학회.g38권 4호(1995년 8월), p. 345-352q38:4<345w(011001)KSE199508777,x0368-289740u3211286aKd00010aNahmgung, Bae10aKim, Byeong Sam10aKim, Oui Woung10aChung, Jin Woung10aKim, Dong Chul