01222nam a2200229 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245026600122300003200388545005300420545001400473653024600487700001900733700004800752773013600800856002100936900001700957900001800974KSI00017400820080506103441031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(3)00a발효촉진제로 속성 발효한 까나리 어간장의 화학 및 미생물적 특성=x(The)Chemical and microbial characteristics of northern sand lance Ammidytes personatus, sauce manufactured with fermentation accelerating agents/d김우재,e김상무  ap. 447-454:b삽도;c29 cm  a김우재, 강릉대학교 해양생명공학부  a김상무  a발효촉진제a속성발효a까나리어간장a화학미생물적aKojiaChemicalaMicrobialaCharacteristicsaNorthern sand lance sauceaAmmidytesaPersonatusaSauceaManufacturedaFermentation accelerating agentsaSquid visceraaEnzyme1 a김우재4aut1 a김상무,g金相武,d1954-0KAC2018165010 t한국식품과학회지.d韓國食品科學會.g35권 3호(2003년 6월), p. 447-454q35:3<447w(011001)KSE199508795,x0367-629340u30077182aKd00010aKim, Woo Jae10aKim, Sang Moo