소금과 관련된 논문 제목 정리안

<TABLE style="WIDTH: 777pt; BORDER-COLLAPSE: collapse" border=0 cellSpacing=0 cellPadding=0 width=1036> <COLGROUP> <COL style="WIDTH: 35pt; mso-width-source: userset; mso-width-alt: 1504" width=47> <COL style="WIDTH: 742pt; mso-width-source: userset; mso-width-alt: 31648" width=989> <TBODY> <TR style="HEIGHT: 31.5pt" height=42> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; WIDTH: 35pt; HEIGHT: 31.5pt; BORDER-TOP: windowtext 1pt solid; BORDER-RIGHT: windowtext 1pt solid" class=xl66 height=42 width=47>번호</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; WIDTH: 742pt; HEIGHT: 31.5pt; BORDER-TOP: windowtext 1pt solid; BORDER-RIGHT: windowtext 1pt solid" class=xl65 height=42 width=989><v:shapetype id=_x0000_t201 path="m,l,21600r21600,l21600,xe" o:spt="201" coordsize="21600,21600"><v:stroke joinstyle="miter"></v:stroke><v:path o:connecttype="rect" fillok="f" strokeok="f" o:extrusionok="f" shadowok="f"></v:path><o:lock shapetype="t" v:ext="edit"></o:lock></v:shapetype><v:shape style="Z-INDEX: 1; POSITION: absolute; MARGIN-TOP: 0px; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2049 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape>소금 관련 논문 제목 검색 </TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>1</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199703042061798">Ca, K, Mg 이온이 무의 소금 절임에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>2</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; WIDTH: 742pt; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69 height=22 width=989><v:shape style="Z-INDEX: 11; POSITION: absolute; MARGIN-TOP: 0px; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2059 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 21; POSITION: absolute; MARGIN-TOP: 16.5pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2069 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 31; 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POSITION: absolute; MARGIN-TOP: 198pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2179 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 141; POSITION: absolute; MARGIN-TOP: 214.5pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2189 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 151; POSITION: absolute; MARGIN-TOP: 231pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2199 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201012259056895">Microwave 조사 시 소금 및 유지의 첨가량이 식빵의 품질 특성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>3</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200714539183125">pH 조절 및 소금 첨가가 돼지 뒷다리부위를 이용한 수리미의 품질특성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>4</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200411922361945">계란찜의 텍스쳐와 색에 미치는 가열온도와 시간, pH 및 소금의 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>5</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200311921617269">고추, 젓갈 및 소금농도가 김치의 맛에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>6</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP07974862">김치 발효 미생물에 미치는 소금의 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>7</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199811920143101">김치숙성중 숙성온도, pH 및 소금 농도가 니트로스아민의 생성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>8</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199911920157843">남부지역 원예산물의 가공품개발 연구 (1) 소금농도가 오이지의 품질에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>9</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199511921354535">당, 소금 및 부재료 첨가에 따른 흰죽의 리올리지 특성변화</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>10</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200211921354127">대두유와 소금의 첨가에 따른 동부 묵의 기계적 텍스쳐 및 관능적 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>11</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201019254751747">동의보감(東醫寶鑑).내경편(內景篇)"에 나타난 소금에 관한 연구(硏究)</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>12</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP07938882">동치미의 발효숙성에 미치는 소금농도의 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>13</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO197503041846359">라면 시제품(試製品)의 산패(酸敗)에 미치는 소금 농도(濃度)의 영향(影響)</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>14</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198803042279951">무우의 소금절임 과정 중 소금의 침투와 칼슘의 용출</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>15</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199111920150191">무우의 염절임시 소금의 침투량과 확산도 예측모델</A></TD></TR> <TR style="HEIGHT: 20.25pt; 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HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2479 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 441; POSITION: absolute; MARGIN-TOP: 462pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2489 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200003043024439">발효온도 및 소금농도에 따른 배추김치의 발효 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; 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BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>22</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199711921857573">백김치의 특성에 미치는 온도 및 소금농도의 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>23</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200740737053699">소금과 Glucono-$\delta$-Lactone의 첨가 및 초고압 처리가 재구성 돈육의 이화학적 특성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>24</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200203042155002">소금과 간장 양념이 고등어 구이의 지질산화 안정성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>25</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP08167919">소금과 간장을 첨가한 돼지고기 뒷다리 온도체육의 저장성 및 가공 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>26</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200960338928796">소금과 아질산염 처리수준에 따른 건염햄의 이화학적 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>27</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201028542317351">소금과 아질산염 처리수준이 자연숙성 건염햄의 지방산 조성, 유리아미노산, 미생물수 및 관능적 특성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>28</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199411919720511">소금과 인산염 첨가에 따른 산란노계육의 단백질 추출성, Thiobarbituric Acid 및 Volatile Basic Nitrogen의 변화</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>29</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199103042949379">소금 농도가 김치 발효에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>30</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199611920134814">소금농도가 김치에서 분리한 젖산균의 증식속도에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>31</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198903041945833">소금농도 및 저장기간이 깍두기의 특성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>32</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200203041567089">소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>33</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP08018697">소금 대용으로 적합한 NaCl-KCl 혼합 비율 선정과 혼합염의 이용효과</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>34</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198272207170611">소금 또는 중탄산소다의 나트륨과 인의 교호작용이 산란계의 능력에 미치는 효과</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>35</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200011920131220">소금 및 멸치적갈이 Drosophila 돌연변이유발에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>36</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200504637446550">소금 및 새우젓의 무기질과 중금속 함량 분석</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>37</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200729217161122">소금 섭취 행태와 혈압: 맛에 대한 민감도와 선호도의 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>38</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200011920783300">소금용액에 포함된 글루코오스 농도의 전기화학적 측정</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>39</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201021147394881">소금의 안전성 분석과 김치제조를 통한 품질 평가</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>40</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200304637332089">소금의 종류를 달리한 고추장의 발효 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>41</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200708506279997">소금의 종류를 달리한 식빵의 품질 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>42</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200003042126359">소금의 종류별 무기질 및 중금속 함량</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>43</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199811920155430">소금의 종류별 미네랄 함량과 외형구조 비교연구</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>44</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP08075464">소금의 종류에 따른 새우젓의 이화학적 특성</A></TD></TR> <TR style="HEIGHT: 21.75pt; mso-height-source: userset" height=29> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 21.75pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=29>45</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200507523288477">소금의 종류에 따른 염장 고등어의 항돌연변이효과 및 암세포 성장억제효과</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; 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BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>55</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199811920155440">소금종류에 따른 오이지의 이화학적 및 관능적 특성 변화</A></TD></TR> <TR style="HEIGHT: 18pt; mso-height-source: userset" height=24> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 18pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=24>56</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201006652483215">소금 첨가량에 따른 갈색 육수의 이화학적 및 관능적 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>57</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200819463918279">소금 첨가량에 따른 닭 육수의 무기질 함량 특성 - 고압 가열 추출 방식 이용 -</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>58</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200721138236257">소금 첨가량에 따른 바질 데미글라스 소스의 관능평가 분석</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>59</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NART37436042">소금 첨가에 따른 클리소타일의 열분해 온도의 저온화</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>60</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199911920259009">소금-촉매에 의한 M형 Barrium Ferrite의 제조 및 Mossbauer 분광학적 연구</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>61</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200724737446646">수세횟수와 소금 첨가에 따른 닭가슴살 수리미의 이화학적 및 관능적 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>62</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200531935938635">수평 분무식 해양심층수 소금의 성분 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>63</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198803041939401">숙성 및 건조기간중 소금농도에 따른 Dry Sausage의 이화학적 성상 및 미생물의 증식 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>64</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198903041945902">숯불구이시 육류의 지방질 및 소금 함량이 돌연변이 유발능에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>65</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199611919510129">시판 소금의 중금속 함량과 천일염의 온도변화에 따른 중금속 함량</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>66</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200929349387816">시판 소금이 깍두기 무의 경도에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>67</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200911764893491">시판 소금 중, 유해물질함량</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>68</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199911920143689">시판 수입 소금의 성분과 김치제조 시험</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>69</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199603042032848">아스파탐의 단맛에 온도, pH, 소금, quinine이 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>70</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199711921355553">안동 지역에서의 외식을 통한 소금 섭취 실태에 관한 연구</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>71</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200804503864757">여러 종류의 소금으로 제조한 새우젓의 이화학적 특성 및 관능적 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>72</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200428317673567">염화칼슘과 소금이 도로변 퇴적물의 중금속 용출에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>73</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199511919655564">염화칼슘을 함유하는 소금용액에서의 절임이 김치숙성에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>74</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP08170056">오이피클에서 이용되는 아세트산과 소금의 결합효과에 관한 연구</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>75</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl70>오이피클에서 이용되는 아세트산과 소금의 결합효과에 관한 연구이선영; </TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>76</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; WIDTH: 742pt; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69 height=22 width=989><v:shape style="Z-INDEX: 741; POSITION: absolute; MARGIN-TOP: 0px; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2789 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 751; POSITION: absolute; MARGIN-TOP: 16.5pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2799 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 761; POSITION: absolute; MARGIN-TOP: 33pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2809 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 771; POSITION: absolute; MARGIN-TOP: 49.5pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2819 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><v:shape style="Z-INDEX: 781; POSITION: absolute; MARGIN-TOP: 66pt; WIDTH: 1in; HEIGHT: 18pt; VISIBILITY: hidden; MARGIN-LEFT: 0px" id=_x0000_s2829 o:insetmode="auto" strokecolor="windowText [64]" type="#_x0000_t201"><v:imagedata o:title="" src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtmlclip1\01\clip_image001.emz"></v:imagedata><x:ClientData ObjectType="Pict"><x:SizeWithCells></x:SizeWithCells><x:CF>Pict</x:CF> <x:AutoPict></x:AutoPict></x:ClientData></v:shape><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO200921140046740">용해된 소금의 고결화에 따른 탄성파 특성</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>77</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198811920616757">우리나라 일부 소금의 중금속 함량에 대한 조사연구</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>78</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=NPAP07987340">재래 산양육에서 소금첨가와 아질산염 첨가후 가열처리가 지방산화에 미치는 영향</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>79</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO199711921857584">저염 동치미 쥬스의 제조를 위한 최적 발효온도 및 소금농도</A></TD></TR> <TR style="HEIGHT: 26.25pt; mso-height-source: userset" height=35> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 26.25pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=35>80</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO198303041886697">저장상대습도(貯藏相對濕度)에 따른 당(糖)과 소금 이상혼합물(二相混合物)의 흡습특성(吸濕特性)</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; 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BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>93</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201014435573486">해양심층수 소금으로 제조한 간장의 발효기간에 따른 품질변화</A></TD></TR> <TR style="HEIGHT: 16.5pt" height=22> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: windowtext 1pt solid; BACKGROUND-COLOR: transparent; HEIGHT: 16.5pt; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl67 height=22>94</TD> <TD style="BORDER-BOTTOM: windowtext 0.5pt solid; BORDER-LEFT: #ece9d8; BACKGROUND-COLOR: transparent; BORDER-TOP: windowtext; BORDER-RIGHT: windowtext 1pt solid" class=xl69><A href="http://scholar.ndsl.kr/schDetail.do?cn=JAKO201119950687847">해양심층수 소금을 이용한 민어 염건품 제조 및 저장 중 품질 변화</A></TD></TR> <TR style="HEIGHT: 17.25pt" height=23> <TD style="BORDER-BOTTOM: windowtext 1pt solid; 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