01294nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052003600093245019200129300003200321545006800353545005000421545005000471653018100521700001900702700004800721700004800769773013600817856002000953900001900973900001800992900001801010KSI00013871320040222132034031209s2001    ulka          000   kor    a0110010 akorbeng01a594.505b한615ㅎc17(4)-17(6)00a기능성재료를 첨가한 오이지의 숙성 중 품질 변화=xQuality changes of Oiji with various antimicrobial ingredients during fermentation/d심영현,e유창희,e차경희  ap. 329-337:b삽도;c26 cm  a심영현, 서울여자대학교 영양학과bYhshim@swu.ac.kr  a유창희, 서울여자대학교 영양학과  a차경희, 서울여자대학교 영양학과  a기능성a기능성재료a첨가a오이지a숙성aOijiaVariousaAntimicrobialaIngredientsaFermentationaFoodaRipening periodaMaximum cutting forceaSensory evaluation1 a심영현4aut1 a유창희,g劉昌姬,d1973-0KAC2014089541 a차경희,g車京姬,d1967-0KAC2014055290 t한국조리과학회지.d한국조리과학회.g17권 4호(2001년 8월), p. 329-337q17:4<329w(011001)KSE199509162,x1225-701X40u3264790aKd00010aShim, Younghyn10aYoo, Changhee10aCha, Gyunghee