01330nam a2200313 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003500096245017800131300002400309545004700333545004400380545005000424545006700474653008000541700005300621700001400674700004800688700004800736773013600784856002100920900001600941900001900957900002100976900001900997KSI00083389420100927110940ta100724s2008    tjk           000   kor    a0110010 akorbeng01a574.05b한526ㅅc12(1)-12(4)00a분말양파의 갈변 및 케이킹 억제기술연구 =xStudy of browning and caking reduction techniques in onion powder /d김희선,e한명륜,e장문정,e김명환  ap. 269-274 ;c26 cm  a김희선, 단국대학교 식품공학과  a한명륜, 혜전대학 식품영양과  a장문정, 국민대학교 식품영양학과  a김명환, 단국대학교 식품공학과bkmh1@dankook.ac.kr  a양파a갈변a케이킹a분말aOnionaBrowningaCakingaPowderaStorage1 a김희선,g金喜善,d1983-0KAC2018550694aut1 a한명륜1 a장문정,g張文禎,d1958-0KAC2016194221 a김명환,g金明煥,d1956-0KAC2018239040 t산업식품공학.d한국산업식품공학회.g12권 4호(2008년 11월) p. 269-274q12:4<269w(011001)KSE199702022,x1226-476840u75541356aKd00010aKim, Heesun10aHan, Myungryun10aChang, Moonjeong10aKim, Myunghwan