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고압처리에 의한 살균과 효소 불활성화가 식품의 품질과 저장성에 미치는 영향 : High pressure inactivation of microorganisms and enzymes and its effects on quality and storage stability of foods
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- Authors
- Advisor
- 이형주
- Issue Date
- 1996
- Publisher
- 서울대학교 대학원
- Keywords
- 고압처리 ; High pressure treatment ; 식품살균 ; Food sterilization ; 효소 불활성화 ; Enzyme inactivation ; 당근쥬스 ; Carrot juice ; 김치 ; Kimchi
- Description
- 학위논문(박사)--서울대학교 대학원 :식품공학과,1996.
- Language
- Korean
- URI
- http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000081680
https://hdl.handle.net/10371/66221
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