01412nam a2200289 c 4500001001300000005001500013007000300028008004100031049001800072052001700090056001400107074002500121082001500146245034100161260004700502300004700549500005900596504002400655650004700679700005600726710006200782880012400844880005900968880002601027880005201053950001701105KMO20237337620240205112717ta231117s2022    hbkad         000   korLB0 lEM8662590fGP01a574.01b23-3  a574.0126  k11-1790387-000624-0101a664.01223006880-01a2021년도 국민건강영양조사 음식업소 음식별 식품재료량 데이터베이스 구축 =xEstablishment of food ingredients database for restaurant foods reported in the Korea national health and nutrition examination survey /d주관연구기관: 대한지역사회영양학회 ;e주관연구책임자: 김초일  6880-02a[청주] :b질병관리청,c2022  a573 p. :b천연색삽화, 도표 ;c30 cm  a권말부록: 대체코드 및 신규코드 목록 등  a참고문헌 수록 8a식품 재료[食品材料]0KSH20020408831 6880-03a김초일,g金抄逸,d1956-0KAC201623524  6880-04a대한지역사회영양학회0KAB2017004004aut006245-01/(Ba2021 nyeondo gungmin geongang yeongyang josa eumsik eopso eumsikbyeol sikpum jaeryoryang deiteobeiseu guchuk  6260-02/(Ba[Cheongju] :bJilbyeong Gwallicheong,c20221 6700-03/(BaGim, Choil  6710-04/(BaDaehan Jiyeok Sahoe Yeongyang Hakhoe1 a가격불명