00861nam a2200229 k 4500001001300000005001500013008004100028041001300069049003200082052001600114056001400130082001400144245015500158260003600313300003300349502008000382650003300462653003600495700005300531900002400584900002300608KDM20041033320210930131101040331s2004    jbka       OC 000   kor  0 akorbeng0 lEM3006253lEM3006254c2fDP01a574.48b4-2  a574.48240 a664.422100a우수 발효균을 이용하여 제조한 된장의 품질 특성=xQuality characteristics of Doenjang prepared using selective starters/d劉善美  a전주:b全北大學校,c2004  axiii, 100장:b삽도;c26cm1 a학위논문(박사) --b전북대학교 대학원:c식품공학과,d2004 8a된장[--醬]0KSH1998003556  a발효균a된장a식품공학1 a유선미,g劉善美,d1967-0KAC2016144764aut10aYoo, Seonmi,d1967-10aYu, Seonmi,d1967-