01718nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052002300093245032700116300003200443545003600475545003600511545003600547545003600583545003900619545008800658653020000746700001900946700001400965700001400979700001400993700001401007700004801021773013701069856002101206900002101227900001901248900001801267900002001285900002001305900001901325KSI00001792520040130155454031010s2003    ulka          000   kor    a0110010 akorbeng01a476.105b한528ㅎ00a초임계 이산화탄소로 처리된 목초액 첨가 장류의 품질향상효과 및 보존성=xEffect of quality improvement and the preservation on soybean sauce and paste by adding pyroligneous liquor treated with supercritical carbon dioxide/d윤선경,e이승진,e윤성옥,e박선영,e김학경,e전병수  ap. 117-121:b삽도;c29 cm  a윤선경, (주)썬트바이오  a이승진, (주)썬트바이오  a윤성옥, (주)썬트바이오  a박선영, (주)썬트바이오  a김학경, (주)고센바이오택  a전병수, 부경대학교 식품공학과, (주)썬트바이오bbschun@pknu.ac.kr  a초임계a이산화탄소a목초액a첨가a장류a품질향상효과a보존성aSupercritical fluid extraction(SFE)aSFEaPyroligneous liquoraP-cresolaThe film forming yeastsaFurfuraland1 a윤선경4aut1 a이승진1 a윤성옥1 a박선영1 a김학경1 a전병수,g全炳秀,d1959-0KAC2016327440 t한국생물공학회지.d한국생물공학회.gVol.18 no.2(2003년 4월), p. 117-121q18:2<117w(011001)KSE199900923,x1225-711740u30091551aKd00010aYoun, Sun-Kyoung10aLee, Seung-Jin10aYoon, Sung-Ok10aPark, Sun-Young10aKim, Hack-Kyung10aJun, Byung-Soo