01300nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245019700129300002300326545008900349545006900438545006900507653013500576700005300711700001400764700004800778773013600826856002100962900001800983900001701001900001601018KSI00056361820080515155412060823s2004    ulk           000   kor    a0110010 akorbeng01a594.505b한615ㅎc20(4)-20(6)00a젓갈 및 키토산을 첨가한 양파 김치의 이화학적 특성=xPhysicochemical characteristics of onion Kimchi prepared with Jeot-kal and chitosan/d박복희,e조희숙,e오봉윤  ap. 358-364;c26 cm  a박복희, 목포대학교 생활과학부 식품영양학전공bbhpark@mokpo.ac.kr  a조희숙, 목포대학교 생활과학부 식품영양학전공  a오봉윤, 목포대학교 생활과학부 식품영양학전공  a젓갈a키토산a양파김치aOnion KimchiaSalt-fermented Toha jeot juiceaChitosanaPhysicichemical characteristicsaHardness1 a박복희,g朴福姬,d1956-0KAC2017094814aut1 a조희숙1 a오봉윤,g吳奉倫,d1971-0KAC2018468410 t한국조리과학회지.d한국조리과학회.g20권 4호(2004년 8월), p. 358-364q20:4<358w(011001)KSE199509162,x1225-701X40u45033568aKd00010aPark, Bockhee10aCho, Heesook10aOh, Bongyun