01502na  a2200313   4500001001300000005001500013008004100028040001100069041001300080052002600093245025600119246005500375300003200430545005000462545005000512545005000562545005000612653016600662700005700828700001400885700001400899700004800913773013300961856002001094900001801114900001801132900002001150900001801170KSI00011364720090319105349031204s1983    bnka          000   kor    a0110010 akorbeng01a529.05b한538c16(2)00a低鹽水産醱酵食品의 加工에 관한 硏究n2,p低鹽정어리젓의 呈味成分=xStudies on the processing of low salt fermented sea foods, (The)taste compounds of low salt fermented sardine/d李應昊,e吳光秀,e趙舜榮,e車庸準30a(The)taste compounds of low salt fermented sardine  ap. 140-146:b삽도;c26 cm  a이응호, 부산수산대학 식품공학과  a오광수, 부산수산대학 식품공학과  a조순영, 부산수산대학 식품공학과  a차용준, 부산수산대학 식품공학과  a발효식품a저염수산발효식품a가공a저염정어리젓a정미성분a성분aTasteaCompoundsaLowaSaltaFermentedaSardineaProcessingaSeaaFoods1 a이응호,g李應昊,d1934-20070KAC2020C00004aut1 a오광수1 a조순영1 a차용준,g車庸準,d1953-0KAC2017476610 t韓國水産學會誌.d韓國水産學會.g제16권 2호(1983년 4월), p. 140-146q16:2<140w(011001)KSE199508788,x0374-811140u3129122aKd00010aLee, Eung Hoy10aOh, Kwang Soo10aCho, Soon Yeong10aCha, Yong Jun