01228nam a2200313 i 4500001001300000005001500013007000300028008004100031040002400072041001300096049003100109052001500140056001100155082001200166100004800178245020500226264005000431300005700481336002600538337002800564338002700592500002800619502015000647504003000797546003400827900001400861900001900875900002000894KDM20175064420200922091709ta170630s2016    tgka     m SC 000   eng    a011001c011001erda0 aengbkor0 lWM858484lWM858485c2fWDP02a664b17-21  a5742601a6642231 a황인욱,g黃寅旭,d1981-0KAC20174754910aPhysicochemical properties and enzymatic hydrolysis of persimmon peels for vinegar fermentation =x감 껍질의 이화학적 특성 및 식초 발효를 위한 효소적 가수분해 /dHwang In-Wook 1aDaegu :bKyungpook National University,c2016  axi, 103 pages :billustrations (some color) ;c26 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aAdviser: Chung Shin-Kyo1 aThesis(Ph.D.) --bGraduate School, Kyungpook National University,cMajor in Food Biotechnology, Department of Food Science & Biotechnology,d2016  aBibliography: pages 87-98  aIn English; summary in Korean10a정신교10aHwang, In-wook10aChung, Shin-kyo