00920nam a2200217 c 4500001001500000005001500015008004100030040001900071041001300090049001800103052002100121056001300142082001500155100004800170245017500218260003600393300003200429502009900461653010200560963004000662KDM199828675  19981203152611981203s1998    ulka       AT 000   kor    a011001c0110010 akorbeng0 lEM1742833fDP01a574.5b정246ㅎ  a574.5240 a664.532211 a정문철,g鄭文喆,d1960-0KAC20184575010a효소적 액화추출방법으로 제조한 생강분말의 향미특성=xFlavor characteristics of ginger powder produced by enzymatic liquefaction process/d鄭文喆  a서울:b中央大學校,c1998  aviii,120장:b삽도;c26cm1 a학위논문(박사) --b중앙대학교 대학원:c식품공학과 식품공학전공,d1998  a효소a액화추출방법a생강분말a향미aFLAVORaGINGERaPOWDERaENZYMATICaLIQUEFACTION  a식품공학과a식품공학전공