01284nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245018700119300003200306545004700338545004700385545004700432653022300479700005300702700004800755700001400803773013000817856002000947900001700967900001700984900001701001KSI00011898820040117155254031204s1999    bnka          000   kor    a0110010 akorbeng01a529.05b한538c32(2)00a어류 가수분해물을 이용한 건조젓갈의 제조조건=xProcessing conditions of the fermented and dried sauces using fish hydrolysates/d강훈이,e배태진,e최옥수  ap. 170-174:b삽도;c26 cm  a강훈이, 여수대학교 식품공학과  a배태진, 여수대학교 식품공학과  a최옥수, 순천제일대학 식생활과  a어류a가수분해물a건조젓갈a제조조건aProcessingaConditionsaFermented and dried saucesaUsingaFishaHydrolysatesaHair tailaGizzard-shadaKangdaleaMembraneaUltrafiltrationaSolubilityaHygroscopity1 a강훈이,g姜壎二,d1935-0KAC2020685284aut1 a배태진,g裵泰進,d1956-0KAC2017059121 a최옥수0 t韓國水産學會誌.d韓國水産學會.g32卷 2號(1999년 3월), p. 170-174q32:2<170w(011001)KSE199508788,x0374-811140u3132531aKd00010aKang, Hoon I10aBae, Tae Jin10aChoi, Ok Soo