00874nam a2200205 k 4500001001300000005001500013008004100028049003200069052002100101056001300122082001200135100004800147245024100195260003600436300002000472502008300492653004600575900002400621963002300645KDM19993478820200807173408000117s1999    ulk        AQ 000   kor  0 lEM1975040lEM1975041c2fDP01a594.1b박511ㅁ  a594.1240 a6412211 a박옥진,g朴玉鎭,d1968-0KAC20142732110a메주종류에 따른 한국 전통 간장의 향미특성 및 Olfactory system을 이용한 주요 향기물질 분석=xCharacteristics of flavor and aroma compounds of traditional Korean soy sauce with various Meju types/d박옥진  a서울:b연세대학교,c1999  ax,104장;c26cm1 a학위논문(박사) --b연세대학교 대학원:c식품영양학과,d1999  a메주a간장a향미aOLFACTORYaSYSTEM10aPark, Okjin,d1968-  a식품영양학과