01279nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021700122300003200339545004300371545004300414545004300457545004300500653008500543700001400628700003600642700001400678700005300692773013600745856002000881900001800901900002000919900001800939900002000957KSI00012373020040126134043031205s1999    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc31(3)00a솔비톨 및 당류 첨가가 김치 발효에 미치는 영향=xEffects of sorbitol and sugar sources on the fermentation and sensory properties of baechu kimchi/d남영중,e박완수,e구경형,e조진숙  ap. 794-801:b삽도;c29 cm  a남영중, 한국식품개발연구원  a박완수, 한국식품개발연구원  a구경형, 한국식품개발연구원  a조진숙, 한국식품개발연구원  a솔비톨a당류a김치a발효aSorbitolaSugar sourcesaFermentationaKimchi1 a조진숙1 a구경형,d1964-0KAC2017266331 a박완수1 a남영중,g南榮重,d1940-0KAC2020686234aut0 t한국식품과학회지.d韓國食品科學會.g31권 3호(1999년 6월), p. 794-801q31:3<794w(011001)KSE199508795,x0367-629340u3196567aKd00010aCho, Jin Sook10aKu, Kyung Hyung10aPark, Wan Soo10aNam, Young Jung