01439nam a2200337 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245021700125300002200342545003700364545003700401545003700438545003700475545005500512653015200567700004100719700001400760700004800774700001400822700003600836773013300872900001801005900002001023900001701043900002001060900002101080KSI00085121520110701163641ta110420s2006 ulk 000 kor  a0110010 akorbeng01a573.05b한545ㅎc38(1)00aFresh-cut 사과의 품질 보존성 향상을 위한 침지액의 개발 =xDevelopment of dipping solution to extend a shelf-life of fresh-cut apples /d김종찬,e김성철,e박기재,e정진웅,e정승원 ap. 35-41 ;c29 cm a김종찬, 한국식품연구원 a김성철, 한국식품연구원 a박기재, 한국식품연구원 a정진웅, 한국식품연구원 a정승원, 한국식품연구원bdonow@kfri.re.kr a보존성a침지액a미생물학a병용처리 효과aHurdle factoraDipping solutionaMicrobial shelf-lifeaFresh-cut appleaSynergistic effect1 a김종찬,d1976-0KAC2018531604aut1 a김성철1 a박기재,g朴基才,d1968-0KAC2016351811 a정진웅1 a정승원,d1975-0KAC2018K07720 t한국식품과학회지.d韓國食品科學會.g38권 1호(2006년 2월), p. 35-41q38:1<35w(011001)KSE199508795,x0367-629310aKim, Jongchan10aKim, Seongcheol10aPark, Keejai10aJeong, Jinwoong10aJeong, Seungweon