01190nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245020000122300003400322545004300356545004300399545004300442653014400485700001900629700001400648700004800662773014000710856002000850900001800870900001800888900001800906KSI00012423120040126134258031205s2000    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc32(6)00a온도 및 계절요인에 따른 포장 김치의 기체조성 변화=xGas composition within kimchi package as influenced by temperature and seasonal factor/d홍석인,e박완수,e이명기  ap. 1326-1330:b삽도;c29 cm  a홍석인, 한국식품개발연구원  a박완수, 한국식품개발연구원  a이명기, 한국식품개발연구원  a온도a계절a계절요인a포장a포장김치a김치a기체조성aGas compositionaKimchiaPackagingaCO₂gasaFermentation degree1 a홍석인4aut1 a박완수1 a이명기,g李命基,d1958-0KAC2018030710 t한국식품과학회지.d韓國食品科學會.g32권 6호(2000년 12월), p. 1326-1330q32:6<1326w(011001)KSE199508795,x0367-629340u3196986aKd00010aHong, Seok In10aPark, Wan Soo10aLee, Myung Ki