01114nam a2200253 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245018700124300002100311545006000332545003700392545003700429653011300466700005300579700001400632700001400646773014900660900001700809900001400826900002000840KSI00046575720050831174206050822s2001    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc8(1)00a밤호박을 이용한 즉석죽 제조 및 품질특성=xPerparation and quality of instant gruel using pumpkin(cucurbita maxima duch var. evis)/d정기태,e주인옥,e최정식  ap. 74-78;c26 cm  a정기태, 전북농업기술원bfoodgreen@hanmail.net  a주인옥, 전북농업기술원  a최정식, 전북농업기술원  a밤호박a즉석죽aPumpkinaCucurbita maxima duch var. EvisaInstant gruelaSensory evaluationaSelf-life1 a정기태,g鄭基泰,d1956-0KAC2018371274aut1 a주인옥1 a최정식0 t농산물저장유통학회지.d한국농산물저장유통학회.g8권 1호(2001년 3월), p. 74-78q8:1<74w(011001)KSE199901364,x1225-863610aJung, Gi-Tai10aJu, In-Ok10aChoi, Joung-Sik