01243nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052002200093245015100115300003200266545004700298545004700345545004700392545004700439653013700486700001900623700001400642700004800656700001400704773013500718856002100853900001600874900001600890900001700906900001800923KSI00017360620080502163836031217s2002    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎ00a속성어간장 제조 및 품질 평가=xRapid processing of the fish sauce and its quality evaluation/d신석우,권미애,장미순,강태중  ap. 666-672:b삽도;c29 cm  a신석우, 여수대학교 식품공학과  a권미애, 여수대학교 식품공학과  a장미순, 여수대학교 식품공학과  a강태중, 여수대학교 식품공학과  a속성어간장a품질a제조가a평가aRapidaProcessingaFish sauceaQualityaProteaseaKojiaFermentationaSensory evaluation1 a신석우4aut1 a권미애1 a장미순,g張美順,d1975-0KAC2017030361 a강태중0 t한국식품과학회지.d韓國食品科學會.g34권 4호(2002년 8월), p.666-672q34:4<666w(011001)KSE199508795,x0367-629340u19616761aKd00010aShin, Suk U10aKwon, Mi Ae10aJang, Mi Sun10akang, Tae Jun