01687na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002600093245029100119246006800410300003200478545005000510545005000560545005000610545005000660545005000710653018800760700005700948700004801005700001401053700001401067700001401081773013301095856002001228900001701248900001801265900001901283900001501302900002001317KSI00011369120090319105555031204s1983    bnka          000   kor    a0110010 akorbeng01a529.05b한538c16(3)00a低鹽水産醱酵食品의 加工에 관한 硏究n3,p低鹽정어리젓의 微生物相의 變化=xStudies on the processing of low salt fermented sea foods, Changes of microflora during fermentation of low salted sardine/d李應昊,e車庸準,e鄭秀烈,e河在浩,e鄭仁喆30aChanges of microflora during fermentation of low salted sardine  ap. 211-215:b삽도;c26 cm  a이응호, 부산수산대학 식품공학과  a차용준, 부산수산대학 식품공학과  a정수열, 부산수산대학 식품공학과  a하재호, 부산수산대학 식품공학과  a정인철, 부산수산대학 식품공학과  a저염수산a저염수산발효식품a가공a저염정어리젓a미생물a변화aChangesaMicrofloraaFermentationaLowaSaltedaSardineaProcessingaSaltaFermentedaSeaaFoods1 a이응호,g李應昊,d1934-20070KAC2020C00004aut1 a차용준,g車庸準,d1953-0KAC2017476611 a정수열1 a하재호1 a정인철0 t韓國水産學會誌.d韓國水産學會.g제16권 3호(1983년 7월), p. 211-215q16:3<211w(011001)KSE199508788,x0374-811140u3129131aKd00010aLee, Eung Ho10aCha, Yong Jun10aChung, Su Yeol10aHa, Jae Ho10aJeong, In Cheol