01572nam a2200409 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245016500122300001900287545003400306545003700340545003700377545003700414545003700451545003700488545009100525653007800616700001600694700001400710700004800724700001400772700004000786700001400826700004800840773013300888856002001021900001701041900001601058900001601074900001501090900001901105900002001124900001801144KSI00054335220060825162050060729s2004    ulk           000   kor    a0110010 akorbeng01a573.05b한545ㅎc36(1)00a수박을 이용한 발효주의 제조=xManufacturing of wine with watermelon/d황영,e이기권,e정기태,e고복래,e최동칠,e최영근,e은종방  ap. 50-57;c cm  a황영, 고창수박시험장  a이기권, 고창수박시험장  a정기태, 전북농업기술원  a고복래, 고창수박시험장  a최동칠, 전북농업기술원  a최영근, 전북농업기술원  a은종방, 전남대학교 식품공학과·생물공학연구소bjbeun@chonnam.ac.kr  a수박a발효주aWineaWatermelonaAlcoholaFermentationaSterilization1 a황영4aut1 a이기권1 a정기태,g鄭基泰,d1956-0KAC2018371271 a고복래1 a최동칠,g崔東七0KAC2018K32721 a최영근1 a은종방,g殷鍾邦,d1959-0KAC2016184760 t한국식품과학회지.d韓國食品科學會.g36권 1호(2004년 2월), p. 50-57q36:1<50w(011001)KSE199508795,x0367-629340uT00000494545ad10aHwang, Young10aLee, Kikwon10aJung, Gitai10aKo, Bokrae10aChoi, Dongchil10aChoi, Yeonggeun10aEun, Jongbang