01704na  a2200337   4500001001300000005001500013008004100028040001100069041001300080052002600093245023200119300003200351545005600383545004700439545004700486545005300533545005300586653027800639700005300917700004800970700004801018700001401066700004801080773013101128856002001259900002001279900001701299900001701316900001801333900001501351KSI00011949420040117172001031204s1999    bnka          000   kor    a0110010 akorbeng01a529.05b한538c32(6)00a숙성기간에 따른 까나리액젓의 성분변화=xChanges of components in salt - fermented northern sand lance , ammodytes personatus sauce during fermentation/d최영준,e이근우,e김건배,e임영선,e조영제  ap. 693-698:b삽도;c26 cm  a최영준, 경상대학교 해양생물이용학부  a이근우, 군산대학교 식품공학과  a김건배, 군산대학교 식품공학과  a임영선, 부경대학교 식품생명공학부  a조영제, 부경대학교 식품생명공학부  a까나리액젓aChangesaComponentsaSalt-Fermention Northern Sand Lance SauceaAmmodytes PersonatusaFermentationaSalt fermented northern sand lance sauceaAmmodytes personatusaDegree of hydrolysisaTotal nitrogenaAmino nitrogenaATP related compoundsaFree amino acid1 a최영준,g崔暎準,d1954-0KAC2018231974aut1 a이근우,g李根雨,d1948-0KAC2018170291 a김건배,g金建培,d1943-0KAC2017083991 a임영선1 a조영제,g趙永濟,d1952-0KAC2012319610 t韓國水産學會誌.d韓國水産學會.g32卷 6號(1999년 11월), p. 693-698q32:6<693w(011001)KSE199508788,x0374-811140u3132629aKd00010aYeung Joon Choi10aKeun Woo Lee10aGeon Bae Kim10aIm, Yeong Sun10a, Toung Je