01279na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245019500122300002300317545004300340545006300383545005300446653015500499700005300654700004800707700004800755773013600803856002000939900001700959900002000976900001700996KSI00054455920060825162053060731s2004    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc36(3)00a전해인자에 따른 전기분해수의 특성 비교=xComparison of characteristics on electrolyzed water manufactured by various electrolytic factors/d김명호,e정진웅,e조영제  ap. 416-422;c29 cm  a김명호, 한국식품개발연구원  a정진웅, 한국식품개발연구원bjwjeong@kfri.re.kr  a조영제, 부경대학교 식품생명공학부  aElectrolyzed wateraPhysicochemical propertiesaEfficacy of surface sterilizationaElectrolytic diaphragmaElectrolytesa전해인자a전기분해수1 a김명호,g金明浩,d1959-0KAC2018450324aut1 a정진웅,g鄭晋雄,d1956-0KAC2018231611 a조영제,g趙永濟,d1952-0KAC2012319610 t한국식품과학회지.d韓國食品科學會.g36권 3호(2004년 6월), p. 416-422q36:3<416w(011001)KSE199508795,x0367-629340uT00000494605ad10aKim, Myungho10aJeong, Jinwoong10aCho, Youngje