01201na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002900093245021600122300003200338545005900370545005900429545005300488653006800541700005300609700001400662700004800676773013600724856002000860900002000880900001700900900001800917KSI00012372420080502105202031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(3)00aRhizopus stolonifer 를 접종한 콩알메주로부터 한식간장의 제조=xProduction of korean traditional soy sauce from Rhizopus stolonifer inoculated grain type meju/d김승호,e김동호,e강신욱  ap. 757-763:b삽도;c29 cm  a김승호, 생명공학 연구소 단백질기능 R.U.  a김동호, 생명공학 연구소 단백질기능 R.U.  a강신욱, 경북전문대학 식품가공학과  aRhizopus stolonifera콩a메주a한식간장aSoy sauceaMeju1 a김승호,g金承鎬,d1952-0KAC2018203284aut1 a강신욱1 a김동호,g金東鎬,d1963-0KAC2018376530 t한국식품과학회지.d韓國食品科學會.g31권 3호(1999년 6월), p. 757-763q31:3<757w(011001)KSE199508795,x0367-629340u3196561aKd00010aKang, Shin Wook10aKim, Dong Ho10aKim, Seung Ho