01295nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245022300122300003000345545004300375545004700418545004300465545004300508653009100551700001900642700004800661700001400709700004800723773013300771856002000904900001800924900001800942900001500960900001800975KSI00012169420080502104026031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(1)00a재래식과 공장산 고추장의 이화학적 특성 비교=xComparison of physicochemical characteristics of traditional and commercial kochujang during fermentation/d김영수,e오훈일,e권동진,e강통삼  ap. 12-17:b삽도;c29 cm  a김영수, 한국식품개발연구원  a오훈일, 세종대학교 식품공학과  a권동진, 한국식품개발연구원  a강통삼, 한국식품개발연구원  a재래식a공장고추장a이화학aKochujangaFree sugaraAmino acidaOrganic acid1 a강통삼4aut1 a권동진,g權東鎭,d1960-0KAC2018298261 a오훈일1 a김영수,g金英秀,d1960-0KAC2015084390 t한국식품과학회지.d韓國食品科學會.g26권 1호(1994년 2월), p. 12-17q26:1<12w(011001)KSE199508795,x0367-629340u3195461aKd00010aTong Sam-Kang10aDong Jin-Kwon10aHoon Il-Oh10aYoung Soo-Kim