01392nam a2200289 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245028600119300002300405545005400428545003700482545005400519545004700573653014200620700005300762700001400815700004800829700001400877773014300891900001401034900001701048900001901065900001801084KSI00061740320071012183514070705s2005    bnk           000   kor    a0110010 akorbeng01a574.94b부637ㅅc2600a자건대멸의 색택, 어취 및 in vitro 칼슘 흡수율에 미치는 주정과 유기산 처리의 효과=xEffects of ethanol and organic acids on color, fishy odor and in vitro absorption rate of calcium of dried large anchovy/d조진호,e장해진,e조승목,e이양봉  ap. 197-202;c26 cm  a조진호, 한국식품연구원bjhjo@kfri.re.kr  a장해진, 한국식품연구원  a조승목, (재)강릉해양생물산업진흥원  a이양봉, 부경대학교 식품공학과  a자건대멸a색택a어취a칼슘 흡수율aDried large anchovyaEthanolaCitric acidaColoraFishy odoraIn vitro calcium absorption1 a조진호,g曺震鎬,d1956-0KAC2018465774aut1 a장해진1 a조승목,g曺承睦,d1975-0KAC2017275221 a이양봉0 t水産食品硏究所報告.d釜慶大學敎 水産食品硏究所.g26卷(2005년), p. 197-202q26<197w(011001)KSE199500036,x1225-285910aJo, Jinho10aJang, Haejin10aCho, Seungmock10aLee, Yangbong