01068nam a2200265 c 4500001001300000005001500013007000300028008004100031020003400072049002800106052001800134056001500152082001600167245014400183260004500327300004700372500008400419504004500503650003400548700006000582880007600642880004700718880002600765950001100791KMO20183972620181108091742ta180806s2018    ggka          001   kor    a9788977229334g93590:c\500000 lEM7064606lEM7064607c201a574.024b18-4  a574.0242601a664.024223206880-01a(梅岸 배인휴 교수와 함께하는) 실용치즈전서 =xHandbook of cheesemaking with professor MaeAhn Bae /d배인휴 저  6880-02a고양 :b유한문화사,c2018  a635 p. :b삽화(일부천연색) ;c26 cm  a권말부록: 대표적인 숙성치즈 15종의 치즈제조 공정 요약 등  a참고문헌(p. 609-618)과 색인수록 8a치즈[cheese]0KSH19980019551 6880-03a배인휴g裵仁烋,d1952-0KAC2012174084aut006245-01/(BaMaean Bae Inhyu Gyosu wa hamkkehaneun siryong chijeu jeonseo  6260-02/(BaGoyang :bYuhan Munhwasa,c20181 6700-03/(BaBae, Inhyu0 b\50000