01480nam a2200337 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245020800128300002400336545003700360545003700397545003700434545003700471545005500508653010000563700005300663700003600716700004800752700004800800700004800848773015500896900001701051900001901068900001701087900002101104900001701125KSI00073045020081208135649ta081201s2005    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc12(6)00a열처리가 신선편이 감자 가공품의 품질에 미치는 영향 =xMild heat treatments for quality improvement of fresh-cut potatoes /d임정호,e최정희,e홍석인,e정문철,e김동만  ap. 552-557 ;c29 cm  a임정호, 한국식품연구원  a최정희, 한국식품연구원  a홍석인, 한국식품연구원  a정문철, 한국식품연구원  a김동만, 한국식품연구원bdmkim@kfri.re.kr  aFresh-cutaPotatoaMild heat treatmentaBrowningaQualitya열처리a신선편a감자a품질1 a임정호,g林廷鎬,d1974-0KAC2018515654aut1 a최정희,d1969-0KAC2018K48741 a홍석인,g洪碩寅,d1967-0KAC2017037081 a정문철,g鄭文喆,d1960-0KAC2018457501 a김동만,g金東万,d1955-0KAC2018444550 t한국식품저장유통학회지.d한국식품저장유통학회.g12권 6호(2005년 12월), p. 552-557q12:6<552w(011001)KSE200201568,x1738-724810aLim, Jeongho10aChoi, Jeonghee10aHong, Seokin10aJeong, Mooncheol10aKim, Dongman