01850na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002600093245038600119246005500505300003200560545005000592545006600642545006600708545004300774545003300817653026300850700005301113700001401166700001401180700004801194700001401242773013401256856002001390900001701410900001701427900001801444900002001462900001801482KSI00011528620090320113858031204s1990    bnka          000   kor    a0110010 akorbeng01a529.05b한538c23(5)00a酵素分解法에 의한 改良魚醬油의 速成製造 및 品質에 관한 硏究n4,p정어리 全魚體를 이용한 魚醬油의 냄새 成分=xConditions for rapid processing of modified fish sacue using enzymatic hydrolysis and improvement of product quality, Flavor components of fish sauce from whole sardine/d裵泰進,e韓鳳浩,e趙顯德,e金炳三,e李賢淑30aFlavor components of fish sauce from whole sardine  ap. 373-377:b삽도;c26 cm  a배태진, 여수수산대학 식품공학과  a한봉호, 부산수산대학교 공과대학 식품공학과  a조현덕, 부산수산대학교 공과대학 식품공학과  a김병삼, 한국식품개발연구원  a이현숙, (주)한성기업  a효소a효소분해법a개량어장유a속성제조a품질a정어리a전어체a냄새a성분aFlavoraComponentsaFishaSauceaWholeaSardineaConditionsaRapidaProcessingaModifiedaSacueaUsingaEnzymaticaHydrolysisaImprovementaProductaQuality1 a배태진,g裵泰進,d1956-0KAC2017059124aut1 a한봉호1 a조현덕1 a김병삼,g金炳三,d1959-0KAC2017629561 a이현숙0 t韓國水産學會誌.d韓國水産學會.g제23권 5호(1990년 11월), p. 373-377q23:5<373w(011001)KSE199508788,x0374-811140u3131260aKd00010aBae, Tae-Jin10aHan, Bong-Ho10aCho, Hyun-Duk10aKim, Byeong-Sam10aLee, Hyun-Suk