01314nam a2200253 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245023200124300003200356545002800388545010400416545010400520653008400624700005300708700004800761700004800809773014800857900001901005900001701024900001901041KSI00017139320040225135752031010s2001    bnka          000   kor    a0110010 akorbeng01a511.1305b한564ㅅc30(4)00a천연첨가물을 이용한 전통고추장의 유통중 팽창억제 및 품질개선=xPrevention of swelling and quality improvement of sunchang traditional kochujang by natural additives/d정도연,e송미란,e신동화  ap. 605-610:b삽도;c28 cm  a정도연, 순창군청  a송미란, 전북대학교 응용생물공학부 식품공학전공 및 농업과학기술연구소  a신동화, 전북대학교 응용생물공학부 식품공학전공 및 농업과학기술연구소  aFermented hot pepper-soybean pasteaKochujangaMustardaHorseradishaRed pepper1 a정도연,g鄭都然,d1971-0KAC2018567274aut1 a송미란,g宋美蘭,d1961-0KAC2013016171 a신동화,g申東禾,d1943-0KAC2013087410 t한국식품영양과학회지.d한국식품영양과학회.g30권 4호(2001년 8월), p. 605-610q30:4<605w(011001)KSE199602786,x1226-331110aJeong, Do-Youn10aSong, Mi-Ran10aShin, Dong-Hwa