01637nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025600122300002500378545007900403545007900482545004700561545007800608545009800686653015000784700004100934700003600975700001401011700001401025700001401039773014001053856002001193900001701213900001601230900001701246900001701263900001901280KSI00054264720060828162049060728s2003    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(6)00a감마선 조사기술을 이용하여 제조된 양념창란젓갈의 이화학적 품질특성=xPhysicochemical characteristics of gamma irradiated changran jeotkal during storage at 10℃/d이나영,e조철훈,e이원동,e김재현,e변명우  ap. 1129-1134;c29 cm  a이나영, 한국원자력연구소 방사선식품·생명공학연구팀  a조철훈, 한국원자력연구소 방사선식품·생명공학연구팀  a이원동, 한성기업㈜ 식품연구소  a김재현, 한국원자력연구소 방사선식품,생명공학연구팀  a변명우, 한국원자력연구소 방사선식품,생명공학연구팀bmwbyun@kaeri.re.kr  a감마선a양념창란젓갈a이화학적 품질특성aPhysicochemical characteristicsaGamma irradiationaChangran jeotkalaHot pepper powder1 a이나영,d1989-0KAC2018629224aut1 a조철훈,d1969-0KAC2017032201 a이원동1 a김재현1 a변명우0 t한국식품과학회지.d韓國食品科學會.g35권 6호(2003년 12월), p. 1129-1134q35:6<1129w(011001)KSE199508795,x0367-629340uT00000442559ad10aLee, Nayoung10aJo, Cheorun10aLee, Wondong10aKim, Jaehyun10aByun, Myungwoo