01278nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245021200122300003200334545005300366545004700419545004700466545004300513653009700556700001900653700001400672700004800686700001400734773013600748856002000884900001600904900001800920900001800938900002000956KSI00012405320040126134156031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(2)00a초고압 처리한 멸치젓의 저장 중 품질 변화=xQuality changes during storage of low salt fermented anchovy treated with high hydrostatic pressure/d목철균,e임상빈,e좌미경,e우건조  ap. 373-379:b삽도;c29 cm  a목철균, 경원대학교 식품생물공학과  a임상빈, 제주대학교 식품공학과  a좌미경, 제주대학교 식품공학과  a우건조, ㈜이지바이오시스템  a초고압a멸치젓aQuality changesaLow salt fermented anchovyaHigh hydrostatic pressure1 a우건조4aut1 a좌미경1 a임상빈,g任尙彬,d1957-0KAC2017128761 a목철균0 t한국식품과학회지.d韓國食品科學會.g32권 2호(2000년 4월), p. 373-379q32:2<373w(011001)KSE199508795,x0367-629340u3196842aKd00010aWoo, Gun Jo10aJwa, Mi Kyung10aLim, Sang Bin10aMok, Chul Kyoon