01212na  a2200313   4500001001300000005001500013008004100028040001100069041001300080052002700093245012800120300003200248545004300280545004300323545004300366545004300409653008400452700005300536700001400589700001400603700004800617773013300665856002000798856002000818900001500838900001500853900001500868900001500883KSI00008787420090409113518031010s1990    ggka          000   kor    a0110010 akorbeng01a527.05b한626c32(11)00a김치에 의한 소시지의 발효=xFermentation of sausage using Kimchi/d이성기,e유익종,e김영붕,e김기성  ap. 707-714:b삽도;c26 cm  a이성기, 한국식품개발연구원  a유익종, 한국식품개발연구원  a김영붕, 한국식품개발연구원  a김기성, 한국식품개발연구원  a김치a소시지a발효aKimchiaFermented sausageaGDLaLactic acid bacteria1 a이성기,g李成基,d1957-0KAC2016185954aut1 a유익종1 a김영붕1 a김기성,g金起成,d1953-0KAC2018439230 t한국축산학회지.d한국축산학회.g32권 11호(1990년 11월), p. 707-714q32:11<707w(011001)KSE199508366,x0367-580740uT00000473380ad40u3312091aKd00010aLee, S. K.10aYoo, I. J.10aKim, Y. B.10aKim, K. S.