01282cam a22002891c 4500001001300000005001500013007000300028008004100031040002700072041001300099049003200112052002000144056001700164082001800181245022000199260003700419300006000456500002800516502009200544504002900636546002500665653011400690700003300804856012400837900001700961900001400978KDM20173447520200922165824ta161221s2017    ulkad    m AA 000c  kor    a211004c011012d0110010 akorbeng0 lEM6794317lEM6794318c2fDP01a574.02852b17-1  a574.028522601a664.0285222300a전처리 및 냉동 조건에 따른 당근, 표고버섯 및 시금치의 품질변화 =xThe effect of pretreatment and freezing condition on the properties of carrots, shiitake mushroom, and spinach /d김광일  a서울 :b건국대학교,c2017  axxv, 232 p. :b삽화(일부천연색), 도표 ;c26 cm  a지도교수: 최미정1 a학위논문(박사) --b건국대학교 대학원,c생명자원식품공학과,d2017  a참고문헌: p. 209-228  a영어 요약 있음  aPretreatmentafreezing conditionaCarrotaShiitake mushroomaspinachaProduct quality during freezing storage1 a김광일0KAC2018A12784aut40uhttp://www.riss.kr/link?id=T14428042nKERISz이 자료의 원문은 한국교육학술정보원에서 제공합니다.10aKim, Kwangil10a최미정