01145nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245024700122300003200369545005600401545005600457653014400513700001900657700004800676773013600724856002000860900001800880900001700898KSI00012192220080502102939031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(1)00a젓갈의 종류 및 첨가수준에 따른 배추 김치의 발효기간 중 특성변화=xChanges in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation/d김원희,e김광옥  ap. 324-330:b삽도;c29 cm  a김원희, 이화여자대학교 식품영양학과  a김광옥, 이화여자대학교 식품영양학과  a젓갈a첨가a배추 김치a김치a발효aKimchiaSalted and fermented seafoodsaSensory characteristicsaOrganic acidaMicroorganisms1 a김원희4aut1 a김광옥,g金光玉,d1952-0KAC2017327270 t한국식품과학회지.d韓國食品科學會.g26권 3호(1994년 6월), p. 324-330q26:3<324w(011001)KSE199508795,x0367-629340u3195545aKd00010aKim, Kwnag Ok10aKim, Won Hee