01133nam a2200253 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245014100124300002500265545005000290545005000340545006600390653008100456700005300537700004800590700003600638773015200674900001700826900001700843900001900860KSI00052460420060718110005060706s2003    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc32(8)00a현미와 백미의 품종간 아미노산 조성=xAmino acid composition of milled and brown rices/d김미숙,e정진일,e정윤화  ap. 1385-1389;c28 cm  a김미숙, 단국대학교 식품영양학과  a정진일, 단국대학교 식품영양학과  a정윤화, 단국대학교 식품영양학과byjeong@dku.edu  a현미a백미aMilled riceaBrown riceaProteinaAmino acidaChemical score1 a김미숙,g金美叔,d1978-0KAC2015108034aut1 a정진일,g鄭鎭壹,d1958-0KAC2018513711 a정윤화,d1961-0KAC2015108150 t한국식품영양과학회지.d한국식품영양과학회.g32권 8호(2003년 12월), p. 1385-1389q32:8<1385w(011001)KSE199602786,x1226-331110aKim, Meesook10aJeong, Jinil10aJeong, Yoonhwa