00992nam a2200217 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245012500124300002500249545007400274545005600348653011600404700001900520700004800539773015200587900001700739900001800756KSI00052442620060718110004060705s2003    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc32(8)00a건조 감귤의 제조조건 최적화=xOptimization on preparation conditions of dried citrus/d이기동,e윤성란  ap. 1297-1301;c28 cm  a이기동, 경북과학대학 발효건강식품과bkdlee@kbcs.ac.kr  a윤성란, 경북과학대학 전통식품연구소  a건조 감귤a제조조건aDried citrusaDrying conditionaWater activityaOverall palatabilityaOptimization1 a이기동4aut1 a윤성란,g尹成蘭,d1976-0KAC2017028190 t한국식품영양과학회지.d한국식품영양과학회.g32권 8호(2003년 12월), p. 1297-1301q32:8<1297w(011001)KSE199602786,x1226-331110aLee, Geedong10aYoon, Sungran