01273nam a2200265 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245021300128300002400341545004300365545006300408545005300471653012600524700005300650700004800703700004800751773015400799900001700953900002000970900001700990KSI00072977720081208135645ta081129s2004    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc11(2)00a격막 방식에 따라 제조한 전해수의 세척 및 보관 효과 =xCleaning and storage effect of electrolyzed water manufactured by various electrolytic diaphragm /d김명호,e정진웅,e조영제  ap. 160-169 ;c29 cm  a김명호, 한국식품개발연구원  a정진웅, 한국식품개발연구원bjwjeong@kfri.re.kr  a조영제, 부경대학교 식품생명공학부  aElectrolyzed wateraCut-celeryaShelled raw oysteraCleaning wateraSterilizationaPreservationa격막 방식a전해수1 a김명호,g金明浩,d1959-0KAC2018450324aut1 a정진웅,g鄭晋雄,d1956-0KAC2018231611 a조영제,g趙永濟,d1952-0KAC2012319610 t한국식품저장유통학회지.d한국식품저장유통학회.g11권 2호(2004년 6월), p. 160-169q11:2<160w(011001)KSE200201568,x1738-724810aKim, Myungho10aJeong, Jinwoong10aCho, Youngje