01368nam a2200337 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245017200122300003400294545004300328545004300371545004700414545004300461545004300504653004500547700005300592700001400645700004800659700003600707700003600743773014000779856002000919900001900939900001900958900001900977900001700996900001701013KSI00012339120040126133926031205s1998    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc30(5)00a갈변인자에 따른 된장 색깔의 변화=xChanges of color in doenjang by different browning factors/d김현구,e김유진,e권동진,e김현정,e홍석산  ap. 1000-1005:b삽도;c29 cm  a김현구, 한국식품개발연구원  a김유진, 한국식품개발연구원  a권동진, 원주대학교 식품과학과  a김현정, 한국식품개발연구원  a홍석산, 한국식품개발연구원  a갈변인자a된장aDoenjangaBrowning1 a김현구,g金鉉九,d1954-0KAC2017521634aut1 a김유진1 a권동진,g權東鎭,d1960-0KAC2018298261 a김현정,d1968-0KAC2018067571 a홍석산,d1959-0KAC2020685150 t한국식품과학회지.d韓國食品科學會.g30권 5호(1998년 10월), p. 1000-1005q30:5<1000w(011001)KSE199508795,x0367-629340u3196347aKd00010aHong, Seok San10aKim, Hyun Jung10aKwon, Dong Jin10aKim, Yoo Jin10aKim, Hyun Ku