01469na  a2200325   4500001001300000005001500013008004100028040001100069041001300080052003100093245024800124300003200372545005000404545005600454545005600510545005600566545005600622653004600678700005300724700001400777700004800791700001400839700004800853773014800901900002001049900001801069900001801087900001901105900001901124KSI00017117620040225135708030402s2000    bnka          000   kor    a0110010 akorbeng01a511.1305b한564ㅅc29(4)00a사과·감과실을 첨가한 고추장의 숙성중 성분 변화=xChanges in quality characteristics of traditional Kochujang prepared with apple and persimmon during fermentation/d정용진,e서지형,e이기동,e이명희,e윤성란  ap. 575-581:b삽도;c26 cm  a정용진, 계명대학교 식품가공학과  a서지형, 경북과학대학 전통식품연구소  a이기동, 경북과학대학 전통식품연구소  a이명희, 경북과학대학 전통식품연구소  a윤성란, 경북과학대학 전통식품연구소  aKochujangaAppleaPersimmonaFermentation1 a정용진,g鄭容震,d1964-0KAC2018324934aut1 a서지형1 a이기동,g李基東,d1963-0KAC2018346421 a이명희1 a윤성란,g尹成蘭,d1976-0KAC2017028190 t한국식품영양과학회지.d한국식품영양과학회.g29권 4호(2000년 8월), p. 575-581q29:4<575w(011001)KSE199602786,x1226-331110aJeong, Yong-Jin10aSeo, Ji-Hyung10aLee, Gee-Dong10aLee, Myung-Hee10aYoon, Sung-Ran