02170nam a2200421 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245041200119246007800531300003200609545007900641545007900720545004400799545005600843545004700899545003300946545004700979653022201026700001901248700004801267700001401315700004801329700004801377700001401425700002801439773013001467856002001597900001801617900002101635900001701656900001901673900001801692900001901710900001901729KSI00011929020090323160002031204s1999    bnka          000   kor    a0110010 akorbeng01a529.05b한538c32(4)00a단백질 분해효소를 이용하여 제조한 속성 멸치 액젓의 펩티드 특성n2,p멸치 액젓 및 Actomyosin의 가수분해 펩티드의 특성=xPeptide properties of rapid salted and fermented anchovy sauce using various proteases, Characterization of hydrolytic peptides from anchovy sauce and actomyosin/d김인수,e최영준,e이태기,e박영범,e조영제,e박재윤,e서덕훈30aCharacterization of hydrolytic peptides from anchovy sauce and actomyosin  ap. 488-494:b삽도;c26 cm  a김인수, 경상대학교 해양생물이용학부(해양산업연구소)  a최영준, 경상대학교 해양생물이용학부(해양산업연구소)  a이태기, 장흥대학 수산가공과  a박영범, 강원도립대학 수산식품과학과  a조영제, 부경대학교 식품공학과  a박재윤, OSU, Seafood Lab.  a서덕훈, 부경대학교 식품공학과  a단백질a분해효소a속성a멸치액젓a펩티드aPeptideaPropertiesaRapid fermentationaSaltedaFermentedaAnchovy sauceaUsingaVariousaProteasesaCharacterizationaHydrolytic peptidesaAnchovy actomyosin1 a김인수4aut1 a최영준,g崔暎準,d1954-0KAC2018231971 a이태기1 a박영범,g朴永範,d1965-0KAC2018199301 a조영제,g趙永濟,d1952-0KAC2012319611 a박재윤1 a서덕훈0KAC2020608100 t韓國水産學會誌.d韓國水産學會.g32卷 4號(1999년 7월), p. 488-494q32:4<488w(011001)KSE199508788,x0374-811140u3132593aKd00010a, Kim, In Soo10aChoi, Yeung Joon10aLee, Tae Gee10aParkYeung Beom10aCho, Toung Je10aPark, Jae Woon10aSeo, Duck Hoon