01015nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245015900122300003400281545004300315545004300358653010700401700003300508700004800541773014000589856002000729900001900749900001700768KSI00012419920040126134246031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(5)00a홍국첨가가 된장의 이화학적 특성에 미치는 영향=x(The)chemical properties of Doenjang prepared by monascus koji/d김은영,e류미라  ap. 1114-1121:b삽도;c29 cm  a김은영, 한국식품개발연구원  a류미라, 한국식품개발연구원  a홍국a홍국첨가a된장a이화학적aDoenjangaCharacteristicsaMonascus kojiaAspergillus koji1 a김은영0KAC2018H70794aut1 a류미라,g柳美羅,d1961-0KAC2017246940 t한국식품과학회지.d韓國食品科學會.g32권 5호(2000년 10월), p. 1114-1121q32:5<1114w(011001)KSE199508795,x0367-629340u3196953aKd00010aKim, Eun Young10aRhyu, Mee Ra