01705na  a2200277   4500001001300000005001500013008004100028040001100069041001300080052002600093245037500119246013800494300003200632545004700664545005000711545004700761653025800808700005301066700005201119700004801171773013401219856002001353900001801373900001701391900001901408KSI00011464120090319151150031204s1986    bnka          000   kor    a0110010 akorbeng01a529.05b한538c19(6)00a低食鹽 水産醱酵食品의 加工에 관한 硏究n10,p低食鹽조기젓 熟成중의 揮發性成分 및 脂肪酸組成의 變化=xStudies on the processing of low salt fermented sea foods, Changes in volatile compounds and fatty acid composition during the fermentation of yellow corvenia prepared with low sodium contents/d車庸準,e李應昊,e朴斗天30aChanges in volatile compounds and fatty acid composition during the fermentation of yellow corvenia prepared with low sodium contents  ap. 529-536:b삽도;c26 cm  a차용준, 창원대학 교양과정학부  a이응호, 부산수산대학 식품공학과  a박두천, 창원대학 교양과정학부  a저식염a수산발효식품a저식염조기젓a숙성a휘발성성분a지방산조성aChangesaVolatileaCompoundsaFattyaAcidaCompositionaFermentationaYellowaCorveniaaPreparedaLowaSodiumaContentsaProcessingaSaltaFermentedaSeaaFoods1 a차용준,g車庸準,d1953-0KAC2017476614aut1 a이응호,g李應昊,d1934-20070KAC2020C00001 a박두천,g朴斗天,d1931-0KAC2020L32790 t韓國水産學會誌.d韓國水産學會.g제19권 6호(1986년 11월), p. 529-536q19:6<529w(011001)KSE199508788,x0374-811140u3129595aKd00010aCha, Yong Jun10aLee, Eung Ho10aPark, Du Cheon