01225nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245019000122300003000312545004700342545004700389545004700436653012400483700005700607700004800664700003600712773013300748856002000881900001700901900002100918900002000939KSI00012305020080502104046031204s1997    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc29(1)00a액체홍국코지를 이용한 고추장의 제조=xCharacteristics of fermented hot pepper soybean paste(Kochujang) prepared by liquid beni - Koji/d정순택,e강성국,e박인배  ap. 82-89:b삽도;c29 cm  a정순택, 목포대학교 식품공학과  a강성국, 목포대학교 식품공학과  a박인배, 목포대학교 식품공학과  a액체홍국코지a고추장aCharacteristicsaFermented hot pepper soybean pasteaKochujangaBeni-kojiaMonascus anka1 a정순택,g鄭舜澤,d1943-20140KAC2013316684aut1 a강성국,g姜聲國,d1960-0KAC2017544491 a박인배,d1969-0KAC2017139520 t한국식품과학회지.d韓國食品科學會.g29권 1호(1997년 2월), p. 82-89q29:1<82w(011001)KSE199508795,x0367-629340u3195997aKd00010aPark, In Bae10aKang, Seong Gook10aJung, Soon Teck