01013na  a2200205   4500001001300000005001500013008004100028040001100069041001300080052002600093245019600119300003200315545006200347653016000409700005300569773013000622856002000752856002000772900001500792KSI00008749120090413094418031010s1987    ggka          000   kor    a0110010 akorbeng01a527.05b한626c29(1)00a糖, GDL 및 香辛料가 pediococcus pentosaceus 에 의한 酸生成에 미치는 영향=xEffects of carbohydrates, GDL and spices on acid production by pediococcus pentosaceus/d李成基  ap. 130-135:b삽도;c26 cm  a이성기, 농수산물유통공사 종합식품연구원  a향신료a당a젖산균종aFermented sausageaCarbohydrateaSpiceaRipeningaGDLaMeat fermentationaPediococcus pentosaceusa산생성aAcid production1 a이성기,g李成基,d1957-0KAC2016185954aut0 t한국축산학회지.d한국축산학회.g29권 3호(1987년 3월), p. 130-135q29:3<130w(011001)KSE199508366,x0367-580740uT00000473043ad40u3311324aKd00010aLee, S. K.