01395nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021100122300002300333545006200356545004300418545005300461545004300514653014900557700005300706700004800759700001400807700004800821773013600869856002001005900001701025900001701042900001701059900001701076KSI00054402220060825162051060731s2004    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc36(2)00a열수처리가 신선 편의가공 양파의 저장품질에 미치는 효과=xEffect of hot water treatment on storage quality of minimally processed onion/d홍석인,e이현희,e손석민,e김동만  ap. 239-245;c29 cm  a홍석인, 한국식품개발연구원bsihong@kfri.re.kr  a이현희, 한국식품개발연구원  a손석민, 호서대학교 식품생물공학과  a김동만, 한국식품개발연구원  a열수처리a신선 편의가공a저장품질aHeat treatmentaBlanchingaMinimally processed produceaReady-to-use vegetableaPrepeeled onion1 a홍석인,g洪碩寅,d1967-0KAC2017037084aut1 a이현희,g李賢姬,d1973-0KAC2018K53171 a손석민1 a김동만,g金東万,d1955-0KAC2018444550 t한국식품과학회지.d韓國食品科學會.g36권 2호(2004년 4월), p. 239-245q36:2<239w(011001)KSE199508795,x0367-629340uT00000494575ad10aHong, Seokin10aLee, Hyunhee10aSon, Seokmin10aKim, Dongman