01080nam a2200265 k 4500001001500000005001500015008004100030040001900071049001700090052002000107056001400127082001700141100004800158245008300206260003900289300002500328500008400353502008300437653011900520740008000639900002600719950002100745963002000766965002800786KDM198708495  20200727171943871112s1987    bnka       FN 000   eng    a011001c0110010 lWM114872fDP02a664.0287bC559w  a574.94230 a664.02872191 a전순실,g全順實,d1955-0KAC20172784410aFactors influencing the texture of Whitefish and Burbot muscle/dSoon-Sil Chun  a부산:b釜山水産大學,c1987  a88p.:b삽도;c26cm  a한글서명 : Whitefish 및 Burbot肉의 Texture에 影響을 미치는 因子1 a학위논문(박사) --b釜山水産大學 大學院:c食品工學科,d1986  aFACTORSaINFLUENCINGaTEXTUREaWHITEFISHaBURBOTaMUSCLEa화이트피쉬a버보트육a텍스춰a영향a인자0 a화이트피쉬 및 버보트육의 텍스춰에 영향을 미치는 인자10aChun, Soonsil,d1955-1 a비매품b\3700  a식품공학과  a식품가공x해산물