01242nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245024700122300003200369545006500401545006500466545006500531653010000596700001900696700001400715700003600729773013600765856002000901900001900921900001800940900001800958KSI00012400720040126134144031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(1)00a전통 메주로부터 분리한 bacillus subtilis PCA 20 - 3 유래의 protease 생산과 특성=xCharacteristics of protease produced by bacillus subtilis PCA 20 - 3 isolated from Korean traditional Meju/d유진영,e김현규,e임성일  ap. 154-160:b삽도;c29 cm  a유진영, 한국식품개발연구원 생물공학연구부  a김현규, 한국식품개발연구원 생물공학연구부  a임성일, 한국식품개발연구원 생물공학연구부  a전통a전통메주a메주a분리aBacillus subtilis PCA20-3a유래aProteasea생산aMeju1 a유진영4aut1 a김현규1 a임성일,d1964-0KAC2017467810 t한국식품과학회지.d韓國食品科學會.g32권 1호(2000년 2월), p. 154-160q32:1<154w(011001)KSE199508795,x0367-629340u3196803aKd00010aYoo, Jin Young10aKim, Hyun Kyu10aLim, Seong Il