01468nam a2200385 c 4500001001300000005001500013007000300028008004100031020003400072041001300106049002800119052001700147056001400164082001500178245021000193260005700403300002400460490002800484504002400512546002500536650006000561650004400621700002700665700002200692700002200714700002200736830005700758880008400815880006200899880002600961880002900987880002901016880002601045950001101071KMO20240573320240404132001ta240119s2023 bnk 000 kor  a9791168661370g93300:c\150000 akorbeng0 lEM8707434lEM8707435c201a574.94b24-1 a574.942601a664.94223006880-01a블루푸드테크 전문기관의 도입 필요성에 대한 연구 =xA study on the introduction of a blue food tech institution in Korea /d저자: 이동림,e박찬엽,e이채령,e박지해 6880-02a부산 :b한국해양수산개발원,c2023 axv, 157 p. ;c24 cm10a수시연구 ;v2023-04 a참고문헌 수록 a영어 요약 있음 8a수산 식품 가공[水産食品加工]0KSH2002016105 8a푸드 테크[food tech]0KSH20200004581 6880-03a이동림4aut1 6880-04a박찬엽1 6880-05a이채령1 6880-06a박지해 0a수시연구(한국해양수산개발원) ;v2023-04006245-01/(BaBeullu pudeu tekeu jeonmun gigwan ui doip piryoseong e daehan yeongu 6260-02/(BaBusan :bHanguk Haeyang Susan Gaebarwon,c20231 6700-03/(BaI, Dongrim1 6700-04/(BaBak, Chanyeop1 6700-05/(BaI, Chaeryeong1 6700-06/(BaBak, Jihae0 b\15000