01228nam a2200337 c 4500001001300000005001500013007000300028008004100031020003400072049002800106052001800134056001500152082001600167245012100183250001500304260003600319300003800355504004500393650004700438700006100485700005600546700004400602700005600646880003200702880003700734880002500771880002700796880002900823880002700852950001100879KMO20181296420180622101423ta180319s2018    ulkad         001   kor    a9788984894501g93570:c\200000 lEM6939036lEM6939037c201a574.024b18-1  a574.0242601a664.024223006880-01a발효식품학 =xFundamentals of food fermentation /d이삼빈,e조정일,e양지영,e오성훈 공저  a2개정판  6880-02a서울 :b효일,c2018  a348 p. :b삽화, 도표 ;c26 cm  a참고문헌(p. 342-343)과 색인수록 8a발효 식품[醱酵食品]0KSH19980052111 6880-03a이삼빈,g李三彬,d1960-0KAC2017280134aut1 6880-04a조정일,g趙廷日,d1960-0KAC2018102581 6880-05a양지영,d1961-0KAC2014273431 6880-06a오성훈,g吳星勳,d1960-0KAC201740231006245-01/(BaBalhyo sikpumhak  6260-02/(BaSeoul :bHyoil,c20181 6700-03/(BaI, Sambin1 6700-04/(BaJo, Jeongil1 6700-05/(BaYang, Jiyeong1 6700-06/(BaO, Seonghun0 b\20000