01271nam a2200277 c 4500001001300000005001500013007000300028008004100031040001100072041001300083052003200096245019000128300002400318545006300342545004300405545004300448653013300491700005300624700004800677700003600725773015400761856002100915900002000936900001700956900002000973KSI00073040620081209135641ta081201s2003    tgk           000   kor    a0110010 akorbeng01a521.55605b한469ㄴc10(3)00aEthanol 및 polylysine 첨가가 김치의 저장성에 미치는 효과 =xEffect of ethanol and polylysine addition on storage stability of Kimchi /d정진웅,e박기재,e정승원  ap. 278-283 ;c29 cm  a정진웅, 한국식품개발연구원bjwjeong@kfri.re.kr  a박기재, 한국식품개발연구원  a정승원, 한국식품개발연구원  a김치a저장성aEthanol 첨가aPolylysine 첨가aKimchiaEthanolaPolylysineaMicrobial hygienic qualityaStorage stability1 a정진웅,g鄭晋雄,d1956-0KAC2018231614aut1 a박기재,g朴基才,d1968-0KAC2016351811 a정승원,d1975-0KAC2018K07720 t한국식품저장유통학회지.d한국식품저장유통학회.g10권 3호(2003년 9월), p. 278-283q10:3<278w(011001)KSE200201568,x1738-724840u40105121aKd00010aJeong, Jinwoong10aPark, Keejai10aJeong, Seongwon