01450nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020800122300003200330545005000362545004300412545004700455545005000502545005000552653013800602700001900740700004800759700001100807700003600818700001400854773013700868856002001005900001801025900001801043900001701061900001801078900001601096KSI00012097020040126133237031204s1990    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc22(7)00a전통 안동식혜의 제조공정 확립에 관한 연구=x(A)study on establishment of the fermentation process for traditional andong sickhae/d조영제,e석호문,e최청,e임성일,e이우제  ap. 724-731:b삽도;c29 cm  a조영제, 영남대학교 식품가공학과  a석호문, 한국식품개발연구원  a최청, 영남대학교 식품가공학과  a임성일, 영남대학교 식품가공학과  a이우제, 영남대학교 식품가공학과  a전통안동식혜a제조공정a확립aEstablishmentaFermentationaProcessaTraditionalaAndongaSickhaeaKorean traditional food1 a조영제4aut1 a석호문,g石好紋,d1951-0KAC2015084411 a최청1 a임성일,d1964-0KAC2017467811 a이우제0 t한국식품과학회지.d韓國食品科學會.g22권 7호(1990년 12월), p. 724-731q22:7<724w(011001)KSE199508795,x0367-629340u3195050aKd00010aCho, Young Je10aSeog, Ho Moon10aChoi, Cheong10aLim, Seong Il10aLee, Woo Je