01904pam a2200469 c 4500001001300000005001500013007000300028008004100031020002500072023001800097049002800115052001800143056001500161082001600176245024100192260006400433300002400497504002700521536004700548650004700595700002200642700002200664700005600686700005600742700002200798700005600820700005600876710005300932710004000985880004301025880006701068880002901135880003101164880002801195880003001223880002701253880003001280880002701310880003801337880004501375950001401420KMO20170115620170515112657ta161219s2016    ulk           000   kor    a9788957082690g93570  aCIP20160313540 lEM6590822lEM6590823c201a574.024b17-1  a574.0242601a664.024223006880-01a발효식품 용어사전 =xKoSFoST dictionary of fermented foods /d지은이: 한국식품과학회 ;e집필진: 식품과학용어위원회,e김성곤,e경규항,e김대중,e신성균,e이한창,e정동효,e최은옥  6880-02a서울 :b한국식품과학회 :b한림원,c2016  aiv, 238 p. ;c23 cm  a참고문헌: p. 36-37  a대상 주식회사의 지원을 받았음 8a발효 식품[醱酵食品]0KSH19980052111 6880-03a김성곤1 6880-04a경규항1 6880-05a김대중,g金大中,d1961-0KAC2014231261 6880-06a신성균,g申晟均,d1962-0KAC2013137281 6880-07a이한창1 6880-08a정동효,g鄭東孝,d1933-0KAC2012246301 6880-09a최은옥,g崔銀玉,d1957-0KAC201518025  6880-10a한국식품과학회0KAB2017014574aut  6880-11a식품과학용어위원회006245-01/(BaBalhyo sikpum yongeo sajeon  6260-02/(BaSeoul :bHanguk Sikpum Gwahakoe :bHallimwon,c20161 6700-03/(BaGim, Seonggon1 6700-04/(BaGyeong, Gyuhang1 6700-05/(BaGim, Daejung1 6700-06/(BaSin, Seonggyun1 6700-07/(BaI, Hanchang1 6700-08/(BaJeong, Donghyo1 6700-09/(BaChoe, Eunok  6710-10/(BaHanguk Sikpum Gwahakoe  6710-11/(BaSikpum Gwahak Yongeo Wiwonhoe1 a비매품