01371nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245025200122300003200374545004300406545004300449545004300492653020700535700005300742700004800795700004800843773013600891856002001027900001601047900002201063900002001085KSI00012272920040126133701031204s1996    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc28(1)00a오징어 식해 숙성중 단백질 화학적 변화:b온도 및 수분함량의 영향=xBiochemical changes in muscle protein of squid sikhae during fermentation:beffects of temperature and moisture content/d오세욱,e김영명,e이남혁  ap. 292-297:b삽도;c29 cm  a오세욱, 한국식품개발연구원  a김영명, 한국식품개발연구원  a이남혁, 한국식품개발연구원  a오징어식해a숙성중a단백질a화학적변화a온도a수분함량aTemperatureaMoistureaContentaBiochemicalaChangesaProteinaSquid muscleaSikhaeaFermentationaMyosin heavy chainaActin1 a오세욱,g吳世旭,d1966-0KAC2014162644aut1 a김영명,g金英明,d1949-0KAC2017348531 a이남혁,g李南赫,d1959-0KAC2017308160 t한국식품과학회지.d韓國食品科學會.g28권 2호(1996년 4월), p. 292-297q28:2<292w(011001)KSE199508795,x0367-629340u3195845aKd00010aOh, Se Wook10aKim, Young Myoung10aLee, Nam Hyouck