01205nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245019100122300003200313545005000345545004700395545005000442653012300492700005300615700001100668700004800679773013700727856002000864900001800884900001700902900002000919KSI00011779120040126154633031204s1983    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc15(1)00a改良메주의 熟成過程 中 proteins 및 amino acid 變化에 關한 硏究=xStudies on change of lipid in improvement-Meju during the fermentation/d尹相弘,e崔淸,e裵晩鐘  ap. 370-378:b삽도;c29 cm  a윤상홍, 영남대학교 식품가공학과  a최청, 영남대학교 식품가공학과  a배만종, 영남대학교 식품가공학과  a개량a개량메주a메주a숙성과정a숙성aProteinsaAminoaAcidaLipidaImprovement-MejuaMejuaFermentation1 a윤상홍,g尹相弘,d1955-0KAC2016251184aut1 a최청1 a배만종,g裵晩鍾,d1953-0KAC2016347580 t한국식품과학회지.d韓國食品科學會.g15권 4호(1983년 12월), p. 370-378q15:4<370w(011001)KSE199508795,x0367-629340u3194287aKd00010aBae, Man Jong10aChoi, Cheong10aYoon, Sang Hong