01979nam a2200445 c 4500001001300000005001500013007000300028008004100031049003200072052001700104056001400121074002500135082001500160245036500175260005300540300003800593504002400631650005300655650004700708650003400755700003600789700005500825700005600880700002200936710002400958710004800982710006001030710003901090880007001129880005901199880002701258880002901285880002801314880003001342880002301372880003901395880005601434880002601490950001701516KMO20231788420230421104030ta230216s2021    sjkad         000   korEY0 lEM8463646lEM8463647c2fGP01a574.93b23-1  a574.9326  k11-1543000-003500-0101a664.93223006880-01a오리 스킨을 활용한 고부가가치 식품 개발 :b고부가가치식품기술개발사업 2021년도 최종보고서 /d주관연구기관명: 팜덕 ;e협동연구기관명: 한국식품연구원,e건국대학교 산학협력단,e트리마란 ;e주관연구책임자: 심재윤 ;e협동연구책임자: 최윤상,e한성구,e주경선  6880-02a[세종] :b농림축산식품부,c2021  a300 p. :b삽화, 도표 ;c30 cm  a참고문헌 수록 8a가금 육가공[家禽肉加工]0KSH2005004511 8a식품 가공[食品加工]0KSH1998003797 8a오리(동물)0KSH20000040451 6880-03a심재윤0KAC2020C15611 6880-04a최윤상g崔允相,d1979-0KAC2017473111 6880-05a한성구,g韓成求,d1970-0KAC2019E89431 6880-06a주경선  6880-07a팜덕4aut  6880-08a한국식품연구원0KAB201500144  6880-09a건국대학교.b산학협력단0KAB201500326  6880-10a트리마란0KAB201911181006245-01/(BaOri seukin eul hwaryong han gobuga gachi sikpum gaebal  6260-02/(Ba[Sejong] :bNongnim Chuksan Sikpumbu,c20211 6700-03/(BaSim, Jaeyun1 6700-04/(BaChoe, Yunsang1 6700-05/(BaHan, Seonggu1 6700-06/(BaJu, Gyeongseon  6710-07/(BaPamdeok  6710-08/(BaHanguk Sikpum Yeonguwon  6710-09/(BaGeonguk Daehakgyo.bSanhak Hyeomnyeokdan  6710-10/(BaTeurimaran1 a가격불명