02265nam a2200577 c 4500001001300000005001500013007000300028008004100031020002500072049001400097052001800111056001400129082001500143245033000158260006100488300002400549490004500573504002400618650006000642650004000702700002700742700002200769700002200791700002200813700002200835700005600857700002200913700002200935700002200957700002200979700002201001710004001023710005401063830004501117880004101162880007101203880002901274880002701303880002901330880002901359880002601388880002801414880002701442880002801469880002501497880002901522880002601551880004601577880005001623950001401673KMO20164131820170725155655ta160721s2015    sjk           000   kor    a9791159405648g935700 lEM644996901a574.94b16-10  a574.942601a664.94223006880-01a어육 소시지 제조·가공 /d대표집필자: 최영욱 ;e집필진: 구재근,e김선봉,e안창범,e오광수,e조순영,e강문기,e안병수 ;e공동개발기관: 한국식품기술사협회 ;e[연구진]: 이종옥 ;e연구기관: 한국직업능력개발원 ;e[연구진]: 김대영,e추연우  6880-02a[세종] :b한국직업능력개발원,c[2015]  avii, 35 p. ;c30 cm10a식품가공.a수산식품 가공 ;v08  a참고문헌: p. 34 8a수산 식품 가공[水産食品加工]0KSH2002016105 8a어육류[魚肉類]0KSH20010040161 6880-03a최영욱4aut1 6880-04a구재근1 6880-05a김선봉1 6880-06a안창범1 6880-07a오광수1 6880-08a조순영,g趙舜榮,d1958-0KAC2012110941 6880-09a강문기1 6880-10a안병수1 6880-11a이종옥1 6880-12a김대영1 6880-13a추연우  6880-14a한국식품기술사협회  6880-15a한국직업능력개발원0KAB201500201 0a식품가공.p수산식품 가공 ;v08006245-01/(BaEoyuk sosiji jejo·gagong  6260-02/(Ba[Sejong] :bHanguk Jigeop Neungnyeok Gaebarwon,c[2015]1 6700-03/(BaChoe, Yeonguk1 6700-04/(BaGu, Jaegeun1 6700-05/(BaGim, Seonbong1 6700-06/(BaAn, Changbeom1 6700-07/(BaO, Gwangsu1 6700-08/(BaJo, Sunyeong1 6700-09/(BaGang, Mungi1 6700-10/(BaAn, Byeongsu1 6700-11/(BaI, Jongok1 6700-12/(BaGim, Daeyeong1 6700-13/(BaChu, Yeonu  6710-14/(BaHanguk Sikpum Gisulsa Hyeophoe  6710-15/(BaHanguk Jigeop Neungnyeok Gaebarwon1 a비매품