01060nam a2200241 c 4500001001500000005001500015008004100030040001900071041001300090049003000103052002300133056001500156082001600171100004800187245019600235260003600431300002500467502010500492653012900597950002100726963004600747965002500793KDM198800972  19941012093812880324s1987    ulka       AT 000   kor    a011001c0110010 akorbeng0 lEM597409lEM597410c2fDP01a574.729b석942ㄹ  a574.729230 a664.7252191 a석호문,g石好紋,d1951-0KAC20150844110aRoasting 溫度가 쌀보리麥芽의 香氣生成에 미치는 影響=x(The)Effects of the roasting temperature on the formation of volatile compounds in the malted naked barley/d石好紋  a서울:b中央大學校,c1987  a55p.:b삽도;c26cm1 a학위논문(박사) --b中央大學校 大學院:c食品加工學科 食品生化學專攻,d1987  aROASTINGa온도a쌀보리맥아a향기생성aEFFECTSaTEMPERATUREaFORMATIONaVOLATILEaCOMPOUNDSaMALTEDaNAKEDaBARLEY1 a비매품b\2900  a식품가공학과a식품생화학전공  a식품가공x맥아