01147nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245019500122300003200317545004300349545004300392545004300435653012200478700001900600700001400619700003600633773013600669856002100805900001900826900001800845900001800863KSI00017402020080506103528031217s2003    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc35(3)00aCitric acid와 phytic acid가 첨가된 된장의 색도와 품질특성=xColor and quality properties of Doenjang added with citric acid and phytic acid/d곽은정,e박완수,e임성일  ap. 455-460:b삽도;c29 cm  a곽은정, 한국식품개발연구원  a박완수, 한국식품개발연구원  a임성일, 한국식품개발연구원  aCitric AcidaPhytica된장a색도a품질특성aColoraQualityaPropertiesaDoenjangaAddedaBrowningaPhytic acid1 a곽은정4aut1 a박완수1 a임성일,d1964-0KAC2017467810 t한국식품과학회지.d韓國食品科學會.g35권 3호(2003년 6월), p. 455-460q35:3<455w(011001)KSE199508795,x0367-629340u30077183aKd00010aKwak, Eun Jung10aPark, Wan Soo10aLim, Seong Il