00944nam a2200229 c 4500001001500000005001500015008004100030040001900071041001300090049001700103052002200120056001400142082001500156100004800171245018600219260003600405300003400441502006200475653013100537950002100668965002500689KDM198813673  20121005172203890309s1987    ulkaf      AG 000   kor    a011001c0110010 akorbeng0 lEM623007fDP01a574.94b김951ㅅ  a574.94230 a664.942191 a김현구,g金鉉九,d1954-0KAC20175216310a새우의 品質과 脂肪質 성분에 미치는 加熱 및 乾燥방법의 영향=xEffects of cooking and drying methods on the quality and lipid components of shrimp/d金鉉九  a서울:b東國大學校,c1987  av,87p.:b삽도,도판;c26cm1 a학위논문(박사) --b東國大學校 大學院,d1987  a새우a품질a지방질a성분a가열a건조방법aEFFECTSaCOOKINGaDRYINGaMETHODSaQUALITYaLIPIDaCOMPONENTSaSHRIMP1 a비매품b\3700  a발효식품x새우