01210cam a22002771c 4500001001300000005001500013007000300028008004100031040002700072041001300099049003200112052001400144056001100158082001200169245019900181260004300380300004300423500002800466500009000494502011100584504002900695546002500724700004500749856012400794900001400918KDM20190903820190411093533ta180716s2018    ulkad    m AM 000c  kor    a211043c011012d0110010 akorbeng0 lEM7200529lEM7200530c2fDP01a594b19-6  a5942601a64122300a조리방법에 따른 양파의 단맛 성분 발현 및 활용 가능성 =xDevelopment of sweetness-related component in onions according to cooking methods and its applicability /d朴英一  a서울 :b淑明女子大學校,c2018  axvi, 156 p. :b삽화, 도표 ;c26 cm  a지도교수: 朱那美  a권말부록: Standard curve of sugar by fructose, glucose, sucrose concentration 등1 a학위논문(박사) --b淑明女子大學校 大學院,c食品營養學科 食品營養學專攻,d2018  a참고문헌: p. 120-134  a영어 요약 있음1 a박영일,g朴英一0KAC2020E64254aut40uhttp://www.riss.kr/link?id=T14888114nKERISz이 자료의 원문은 한국교육학술정보원에서 제공합니다.10a주나미