01389nam a2200301 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245018500128300002600313545005900339545004700398545005900445545007100504653012100575700001900696700004800715700004800763700004800811773015400859900001901013900001801032900001701050900002001067KSI00085095820110711150903ta110419s2007    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc36(11)00a초고압 및 냉동 처리한 대추술의 품질특성 =xQuality of jujube wine with hydrostatic pressure and freezing treatment /d박희정,e김광엽,e한귀정,e정헌상  ap. 1444-1450 ;c28 cm  a박희정, 농촌진흥청 농촌자원개발연구소  a김광엽, 충북대학교 식품공학과  a한귀정, 농촌진흥청 농촌자원개발연구소  a정헌상, 충북대학교 식품공학과bhsjeong@chungbuk.ac.kr  a조직감a한외여과법aJujube wineaHydrostatic pressureaFreezingaPhysicochemical propertiesaSensory quality1 a박희정4aut1 a김광엽,g金光燁,d1962-0KAC2017214111 a한귀정,g韓貴貞,d1965-0KAC2012034961 a정헌상,g鄭憲祥,d1965-0KAC2018333310 t한국식품영양과학회지.d한국식품영양과학회.g36권 11호(2007년 11월), p. 1444-1450q36:11<1444w(011001)KSE199602786,x1226-331110aPark, Heejoeng10aKim, Kwangyup10aHan, Gwijung10aJeong, Heonsang