01049nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052003000093245017900123300002900302545004700331545004700378653011100425700005300536700004800589773012600637856002000763900001800783900001800801KSI00003003620031107135246031025s1997    gaka          000   kor    a0110010 akorbeng01a988.2305b국338ㄷc7(2)00a응고제로서 해수사용이 두부의 물리적 특성에 미치는 영향=xEffect of sea water as a coagulant on the physical properties of Tofu/d윤정로,e이원종  ap. 42-51:b삽도;c27cm  a윤정로, 강릉대학교 식품과학과  a이원종, 강릉대학교 식품과학과  a응고제a해수사용a두부a물리a특성aEffectaSeaaWateraCoagulantaPhysicalaPropertiesaTofu1 a윤정로,g尹晶老,d1955-0KAC2015038734aut1 a이원종,g李元鍾,d1953-0KAC2012228130 t東海岸硏究.d江陵大學 東海岸地域硏究所.g7권 2호(1997년 2월), p. 42-51q7:2<42w(011001)KSE19950528740u2024346aKd00210aYoon, Jung-ro10aLee, Won-Jong