01302nam a2200253 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245028000119246004700399300003200446545008800478545008900566653012300655700005300778700001900831773013000850856002000980856002001000900001401020900001401034KSI00008728120090410094555031010s1985    ggka          000   eng    a0110011 aengbkor01a527.05b한626c27(1)00aStudies on the ripening of cheddar cheese made with mucor rennet.n1,pVariation of major components and nitrogenous compounds=xMucor rennet 으로 製造한 cheddar cheese의 熟成에 關한 硏究, 一般成分 및 窒素化合物의 變化/dKee-Sung Kim,eYoung-Kyo Kim30a一般成分 및 窒素化合物의 變化  ap. 323-327:b삽도;c26 cm  aKee-Sung Kim, Department of Animal Sience, College of Agriculture, Korea University  aYoung-Kyo Kim, Department of Animal Sience, College of Agriculture, Korea University  a숙성a일반성분a질소화합물aMucor rennetaCheddar cheeseaRipeningaMajor componentsaNitrogenous compounds1 a김기성,g金起成,d1953-0KAC2018439234aut1 aKim, Young-Kyo0 t한국축산학회지.d한국축산학회.g27권 5호(1985년 5월), p. 323-327q27:5<323w(011001)KSE199508366,x0367-580740uT00000472833ad40u3314000aKd00010a김기성10a김영교