01106na  a2200241   4500001001300000005001500013008004100028040001100069041001300080052002600093245021800119300003200337545006200369545004400431653011800475700005300593700001400646773013300660856002000793856002000813900001500833900001600848KSI00008753920090413101329031010s1987    ggka          000   kor    a0110010 akorbeng01a527.05b한626c29(1)00aLactobacillus plantarum을 접종한 醱酵소시지의 熟成중 窒素化合物의 변화=xChanges in nitrogen compounds of fermented sausage during ripening with lactobacillus plantarum/d李成基,e宋啓源  ap. 455-461:b삽도;c26 cm  a이성기, 농수산물유통공사 종합식품연구원  a송계원, 서울대학교 농과대학  a발효소시지a숙성aNitrogen compoundaRipeningaFermented sausageaLactobacillus plantaruma질소화합물1 a이성기,g李成基,d1957-0KAC2016185954aut1 a송계원0 t한국축산학회지.d한국축산학회.g29권 10호(1987년 10월), p. 455-461q29:10<455w(011001)KSE199508366,x0367-580740uT00000473091ad40u3311420aKd00010aLee, S. K.10aSong, K. W.