01474nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245030900129300003200438545005000470545005000520545005000570545005000620653017500670700001900845700001400864700001400878700004800892773013700940856002001077900001901097900001801116900002101134900001701155KSI00013851820040216151813031209s1998    icka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc14(1)-14(5)00a메주종류와 담금용기에 따른 전통간장의 맛성분과 소비자 사용실태조사=xStudies on taste compound content and reasearch on condition of comsumer attitude to traditional Korean soy sauce with varing Meju type and fermentation jars/d손경희,e이현주,e박현경,e박옥진  ap. 463-467:b삽도;c26 cm  a손경희, 연세대학교 식품영양학과  a이현주, 연세대학교 식품영양학과  a박현경, 연세대학교 식품영양학과  a박옥진, 연세대학교 식품영양학과  a메주a담금용기a전통간장a간장a맛성분a소비자a사용실태aTraditional MejuaKorean traditional soy sauceaModified mejuaNitrogen compoundsaSensory1 a손경희4aut1 a이현주1 a박현경1 a박옥진,g朴玉鎭,d1968-0KAC2014273210 t한국조리과학회지.d한국조리과학회.g14권 5호(1998년 12월), p. 463-467q14:5<463w(011001)KSE199509162,x1225-701X40u3264529aKd00010aSon, Kyung Hee10aLee, Hyun Jou10aPark, Hyun Kyung10aPark, Ok Jin