01387nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245018300119300003000302545004300332545004300375545004300418545004300461545004300504653011100547700005300658700001400711700001400725700001400739700004800753773013000801856002000931900001800951900002200969900001800991900002001009900002001029KSI00011569320040115103642031204s1993    bnka          000   kor    a0110010 akorbeng01a529.05b한538c26(1)00a오징어 조미젓갈의 품질유지기한에 관한 연구=x(A)study on shelf-life of seasoned and fermented squid/d김동수,e김영명,e구재근,e이영철,e도정룡  ap. 13-20:b삽도;c26 cm  a김동수, 한국식품개발연구원  a김영명, 한국식품개발연구원  a구재근, 한국식품개발연구원  a이영철, 한국식품개발연구원  a도정룡, 한국식품개발연구원  a오징어a조미젓갈a품질a품질유지a품질유지기한aShelfaLifeaSeasonedaFermentedaSquid1 a김동수,g金銅洙,d1953-0KAC2018217244aut1 a김영명1 a구재근1 a이영철1 a도정룡,g都正龍,d1961-0KAC2016360190 t韓國水産學會誌.d韓國水産學會.g제26권 1호(1993년 1월), p. 13-20q26:1<13w(011001)KSE199508788,x0374-811140u3131380aKd00010aKim, Dong-Soo10aKim, Young-Myoung10aKoo, Jae-Guen10aLee, Young-Chul10aDo, Jeong-Ryong