01699nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022200122300003200344545006200376545006200438545006200500545006200562545006200624545006200686653015400748700001900902700001400921700001400935700003600949700001400985700004800999773013701047856002001184900001601204900001901220900001801239900001901257900002001276900002901296KSI00012095220040126133234031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(1)00a김치제조시의 온도 및 염농도에 따른 저장효과=xEffect of temperature and salts concentration of kimchi manufacturing on storage/d이인선,e유진영,e구영조,e정건섭,e최신양,e김영붕  ap. 707-710:b삽도;c29 cm  a이인선, 한국식품개발연구원 미생물연구실  a유진영, 한국식품개발연구원 미생물연구실  a구영조, 한국식품개발연구원 미생물연구실  a정건섭, 한국식품개발연구원 미생물연구실  a최신양, 한국식품개발연구원 미생물연구실  a김영붕, 한국식품개발연구원 미생물연구실  a김치제조a온도a염농도a저장효과aEffectaTemperatureaSalts concentrationaManufacturingaStorage of kimchiaPreparing room temperature1 a이인선4aut1 a유진영1 a구영조1 a정건섭,d1954-0KAC2013119641 a최신양1 a김영붕,g金瑛鵬,d1957-0KAC2017245930 t한국식품과학회지.d韓國食品科學會.g22권 6호(1990년 11월), p. 707-710q22:6<707w(011001)KSE199508795,x0367-629340u3195046aKd00010aLee, In Sun10aYoo, Jin Young10aKoo, Young Jo10aChung, Kun Sub10aChoi, Shin Yang10aKim, Young Boong,d1957-