02394nam a2200601 c 4500001001300000005001500013007000300028008004100031020002500072049001800097052001700115056001400132074002500146082001500171245024000186260007300426300004600499504002400545650002900569650004000598650004700638700004100685700005600726700005600782700005600838700003600894700004400930700003600974700005601010700002201066700002201088700003901110700002201149700003601171700005601207880005301263880008001316880002901396880002701425880002601452880002801478880002501506880002801531880002701559880002701586880002401613880002701637880002901664880002901693880002901722880002701751950001401778KMO20203185920200714092603ta200331s2019 bnkad 000 korJD a9791185344515g935700 lEM7567177fGP01a574.94b20-1 a574.9426 k11-1192266-000275-0101a664.94223006880-01a갈고리흰오징어 가공 매뉴얼 /d참여연구원: 손광태,e장미순,e심길보,e김연계,e남기호,e윤나영,e목종수,e유홍식,e조미라,e하광수,e박큰바위,e윤민철,e최광호,e이정훈 6880-02a부산 :b국립수산과학원 식품위생가공과,c2019 a90 p. :b천연색삽화, 도표 ;c23 cm a참고문헌 수록 8a오징어0KSH1998027323 8a어패류[魚貝類]0KSH1998003452 8a식품 가공[食品加工]0KSH19980037971 6880-03a손광태0KAC2018G25604aut1 6880-04a장미순,g張美順,d1975-0KAC2017030361 6880-05a심길보,g沈吉輔,d1974-0KAC2016218001 6880-06a김연계,g金然桂,d1963-0KAC2016350801 6880-07a남기호0KAC2018A39001 6880-08a윤나영,d1980-0KAC2017463441 6880-09a목종수0KAC2018G52211 6880-10a유홍식,g劉弘植,d1968-0KAC2018470061 6880-11a조미라1 6880-12a하광수1 6880-13a박큰바위0KAC2018I23961 6880-14a윤민철1 6880-15a최광호0KAC2017450741 6880-16a이정훈,g李政勳,d1978-0KAC2018K8171006245-01/(BaGalgori huin ojingeo gagong maenyueol 6260-02/(BaBusan :bGungnip Susan Gwahagwon Sikpum Wisaeng Gagonggwa,c20191 6700-03/(BaSon, Gwangtae1 6700-04/(BaJang, Misun1 6700-05/(BaSim, Gilbo1 6700-06/(BaGim, Yeongye1 6700-07/(BaNam, Giho1 6700-08/(BaYun, Nayeong1 6700-09/(BaMok, Jongsu1 6700-10/(BaYu, Hongsik1 6700-11/(BaJo, Mira1 6700-12/(BaHa, Gwangsu1 6700-13/(BaBak, Keunbawi1 6700-14/(BaYun, Mincheol1 6700-15/(BaChoe, Gwangho1 6700-16/(BaI, Jeonghun1 a비매품