01188na  a2200265   4500001001300000005001500013008004100028040001100069041001300080052002700093245020900120300002100329545004300350545004300393545004300436653012200479700003300601700004800634700003600682773012700718856002000845900001900865900001900884900001900903KSI00028547620120522100803040723s1995    ggk           000   kor    a0110010 akorbeng01a521.305b한472c38(1)00a전처리 방법 및 숙성온도 변화에 따른 쌀된장의 특성 변화=xEffects of preparation methods and aging temperatures on the properties of rice-doenjang/d정승원,e김영수,e정건섭  ap. 83-89;c28 cm  a정승원, 한국식품개발연구원  a김영수, 한국식품개발연구원  a정건섭, 한국식품개발연구원  a전처리 방법a숙성온도 변화a쌀된장aRice-DoenjangaSoek treatmentaNonsoak-treatmentaAging temperature1 a정승원0KAC2018K07724aut1 a김영수,g金英秀,d1960-0KAC2015084391 a정건섭,d1954-0KAC2013119640 t한국농화학회지.d한국농화학회.g38권 1호(1995年 2月), p. 83-89q38:1<83w(011001)KSE199508777,x0368-289740u3211192aKd00010aJung, Sung Won10aKim, Young Soo10aChung, Kun Sub