01290nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245023200122300003400354545002800388545004700416545004400463545002800507653013500535700001900670700001100689700001400700700004800714773014000762856002000902900001700922900001300939900001900952900001700971KSI00012317920040127133830031204s1997    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc29(5)00aBaciilus 속 세균 4종을 이용한 콩알메주 model system 의 발효 특성=xFermentation characteristics of whole soybean meju model system inoculated with 4 bacillus strains/d김동호,e전순배,e배석,e임대원  ap. 1006-1015:b삽도;c29 cm  a김동호, ㈜풀무원  a전순배, 전남대학교 미생물학과  a배석, 전남대학교 미생물학과  a임대원, ㈜풀무원  aBaciilusa콩알메주aModel systema발효aFermentationaCharacteristicsaWholeaSoybeanaMejuaChunggukjangaBacillusaStrains1 a임대원4aut1 a배석1 a전순배1 a김동호,g金東鎬,d1963-0KAC2018376530 t한국식품과학회지.d韓國食品科學會.g29권 5호(1997년 10월), p. 1006-1015q29:5<1006w(011001)KSE199508795,x0367-629340u3196142aKd00010aLim, Dae Won10aBai, Suk10aChun, Soon Bai10aKim, Dong Ho