01399na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245025300122300003200375545008800407545008800495545005200583653016900635700002000804700005300824700004800877773013600925856002001061900001901081900001401100900001901114KSI00011753020080502094716031204s1983    ulka          000   eng    a0110010 aengbkor01a573.05b한545ㅎc15(1)00aNutritional evaluation of naturally fermented soybean and the enzymatic activity changes during the preparation=x自然醱酵 大豆食品의 營養的 價値와 그의 製造 中 酵素活性變化/dKwan Hwa Park,eSang Yeol Lee,eYoung Kyoo Min  ap. 101-107:b삽도;c29 cm  aKwan Hwa Park, Department of Food Science and Technology, Seoul National University  aSang Yeol Lee, Department of Food Science and Technology, Seoul National University  aYoung Kyoo Min, Korea Rural Nutrition Institute  a자연a자연발효a발효a대두식품a대두a영양a가치a활성aNutritionalaEvaluationaNaturallyaFermentedaSoybeanaEnzymaticaActivityaPreparation1 aMin, Young Kyoo1 a박관화,g朴官和,d1943-0KAC2017055324aut1 a이상열,g李相烈,d1957-0KAC2018247300 t한국식품과학회지.d韓國食品科學會.g15권 2호(1983년 6월), p. 101-107q15:2<101w(011001)KSE199508795,x0367-629340u3194243aKd00010aLee, Sang Yeol10a민용규10aPark, Kwan Hwa