01175nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245015600119300003200275545004300307545004300350545004300393653015600436700005300592700004800645700001400693773013100707856002000838900001600858900001500874900002000889KSI00011954520080501143226031204s1999    bnka          000   kor    a0110010 akorbeng01a529.05b한538c32(6)00a발효형 멸치분말 조미료 소재의 제조=xProcessing of fermented and powdered anchovy seasoning material/d오세욱,e조진호,e최종건  ap. 725-729:b삽도;c26 cm  a오세욱, 한국식품개발연구원  a조진호, 한국식품개발연구원  a최종건, 한국식품개발연구원  a멸치분말aProcessingaFermentedaPowderedaAnchovyaSeasoningaMaterialaFermented powdered anchovy seasoningaFree amino acidsaAspergillus oryzae1 a오세욱,g吳世旭,d1966-0KAC2014162644aut1 a조진호,g曺震鎬,d1956-0KAC2018465771 a최종건0 t韓國水産學會誌.d韓國水産學會.g32卷 6號(1999년 11월), p. 725-729q32:6<725w(011001)KSE199508788,x0374-811140u3132634aKd00010aOh, Se Wook10aJo, Jin Ho10aChoi, Jong Geon