01501cam a22003371i 4500001001300000005001500013007000300028008004100031040003200072041001300104049003100117052001500148056001100163082001200174100002500186245021000211264003700421300005800458336002600516337002900542338002700571500002900598502013600627504003100763546003400794653016200828856012400990900001401114900001401128900002101142KDM20183332720211025133731ta170131s2016    ggka     m AI 000c  eng    a241065c011012d011001erda0 aengbkor0 lWM880316lWM880317c2fWDM02a664b18-88  a5742601a6642231 a방은0KAC2018A357710aOptimization of pressure assisted enzymatic hydrolysis of raw anchovy for producing salt enhancer =x짠맛증진소재 생성을 위한 멸치의 압력/효소 가수분해 조건의 최적화 /dEun Bang 1aPocheon :bCHA University,c2016  avii, 63 leaves :billustrations (some color) ;c26 cm  atextbtxt2rdacontent  aunmediatedbnc2rdamedia  avolumebnc2rdacarrier  aAdviser: Hyung-Young Cho0 aThesis(M.A.) --bGraduate School, CHA University,cMajor in Food Science and Biotechnology, Department of Biomedical Science,d2017  aBibliography: leaves 54-61  aIn English; summary in Korean  aFermented fish saucesaSalt enhanceraAnchovyaResponse surface methodologyaoptimum conditionsaEnzymatic hydrolysisaPressureaArginine-dipeptideaArginine40uhttp://www.riss.kr/link?id=T14385885nKERISz이 자료의 원문은 한국교육학술정보원에서 제공합니다.10aBang, Eun10a조형용10aCho, Hyung-Young