01410na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002600093245016500119300003000284545005000314545005000364545005000414545005000464545005000514653008800564700001400652700004800666700005300714700001400767700001400781773013000795856002000925900001900945900002000964900002000984900001701004900001701021900002201038KSI00011445320080501141037031204s1986    bnka          000   kor    a0110010 akorbeng01a529.05b한538c19(1)00a어장유의 속성발효와 동력학적 고찰=xRapid fermentation of fish sauce and its kinetics/d金炳三,e朴相珉,e崔秀逸,e金章亮,e韓鳳浩  ap. 10-19:b삽도;c26 cm  a김병삼, 부산수산대학 식품공학과  a박상민, 부산수산대학 식품공학과  a최수일, 부산수산대학 식품공학과  a김장양, 부산수산대학 식품공학과  a한봉호, 부산수산대학 식품공학과  a어장a어장유a속성발효a발효aRapidaFermentationaFishaSauceaKinetics1 a박상민1 a김장량,g金章亮,d1920-0KAC2020682891 a김병삼,g金炳三,d1959-0KAC2017629564aut1 a한봉호1 a최수일0 t韓國水産學會誌.d韓國水産學會.g제19권 1호(1986년 1월), p. 10-19q19:1<10w(011001)KSE199508788,x0374-811140u3129500aKd00010aPark, Sang Min10aKim, Chang Yang10aKim, Byeong Sam10aHan, Bong Ho10aChoi, Soo Il10a김장양,d1920-