01574nam a2200385 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003100096245020700127300002400334545007300358545003700431545003700468545003700505545003700542545004700579653014000626700004500766700001400811700001400825700001400839700004800853700001400901773015200915856002101067900001601088900001701104900001701121900001701138900001801155900001501173KSI00072960420081209135639ta081128s2002    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc9(2)00a장려품종 콩을 이용한 메주 및 된장 품질 특성 =xQuality of 4-recommended soybean cultivars for Meju and Doenjang /d이가순,e이주찬,e이종국,e황의선,e이승수,e오만진  ap. 205-211 ;c29 cm  a이가순, 충남대학교 식품공학과blkasn@provin.chungnam.kr  a이주찬, 충남농업기술원  a이종국, 충남농업기술원  a황의선, 충남농업기술원  a이승수, 충남농업기술원  a오만진, 충남대학교 식품공학과  a장려품종 콩a메주a된장a품질 특성aMejuaDoenjangaDomestic soybean cultivarsaSensory evaluationaQuality characteristic1 a이가순,g李哿順0KAC2018765534aut1 a이주찬1 a이종국1 a황의선1 a이승수,g李承洙,d1968-0KAC2017544951 a오만진0 t한국식품저장유통학회지.d한국식품저장유통학회.g9권 2호(2002년 6월), p. 205-211q9:2<205w(011001)KSE200201568,x1738-724840u30020913aKd00010aLee, Kasoon10aLee, Joochan10aLee, Jongkuk10aHwang, Eysun10aLee, Seungsoo10aOh, Manjin