00979nam a2200229 k 4500001001500000005001500015008004100030040001900071041001300090049003200103052002200135056001400157082001800171100004000189245017600229260003600405300003200441502009900473653011800572900001900690963004000709KDM199614019  20200812162942960625s1996    ulka       AT 000   kor    a011001c0110010 akorbeng0 lEM1394180lEM1394181c2fDP01a574.84b신622ㅊ  a574.84230 a664.805262191 a신동빈,g申東斌0KAC2018H518910a착즙조건 및 건조방법에 따른 마늘분말의 향미성분 변화=xEffect of extraction and dehydration methods on flavor compounds of garlic powder/d申東斌  a서울:b中央大學校,c1996  aviii,129장:b삽도;c26cm1 a학위논문(박사) --b중앙대학교 대학원:c식품공학과 식품공학전공,d1996  a착즙조건a건조방법a마늘분말a향미성분aEXTRACTIONaDEHYDRATIONaFLAVORaCOMPOUNDaGARLICaPOWDER10aShin, Dong-Bin  a식품공학과a식품공학전공