01328nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052002900096245015800125300002200283545010700305545009000412545009000502545002500592653009000617700005300707700001400760700003600774700001400810773013300824900001700957900001900974900001700993900001601010KSI00085172920110629163645ta110421s2007    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc39(1)00a천연색소를 활용한 백김치 소스 개발 =xDevelopment of baikkimchi sauce using natural color /d한귀정,e신동선,e조용식,e이수열  ap. 39-43 ;c29 cm  a한귀정, 농업과학기술원 농촌자원개발연구소 농산물가공이용과bhangj@rda.go.kr  a신동선, 농업과학기술원 농촌자원개발연구소 농산물가공이용과  a조용식, 농업과학기술원 농촌자원개발연구소 농산물가공이용과  a이수열, K&G식품  aBaikkimchiaSauceaPaprikaaNatural coloraQuality propertiesa비타민 Ca젖산균1 a한귀정,g韓貴貞,d1965-0KAC2012034964aut1 a신동선1 a조용식,d1968-0KAC2018500721 a이수열0 t한국식품과학회지.d韓國食品科學會.g39권 1호(2007년 2월), p. 39-43q39:1<39w(011001)KSE199508795,x0367-629310aHan, Gwijung10aShin, Doungsun10aCho, Yongsik10aLee, Sooyul