01170cam a22002891c 4500001001300000005001500013007000300028008004100031040002700072041001300099049001800112052001400130056001100144082001200155245024600167260003700413300003400450500002800484502008000512504003000592546002500622700005300647856012400700900002400824900001400848900001800862KDM20192301920200827114119ta181210s2018    jnkd     m QD 000c  kor    a246008c011012d0110010 akorbeng0 lEM7338295fDP01a574b19-6  a5742601a66422300a곰취 재료별 생리활성과 이를 활용한 발효유의 품질특성 =xPhysiological activities according to seasonal materials of ligularia fischeri and qualitative characteristics of fermented milk for food ingredients /d趙自容  a순천 :b順天大學校,c2018  aix, 121장 :b도표 ;c26 cm  a지도교수: 金龍斗1 a학위논문(박사) --b順天大學校 大學院,c食品工學科,d2018  a참고문헌: 장 100-121  a영어 요약 있음1 a조자용,g趙自容,d1966-0KAC2016241094aut40uhttp://www.riss.kr/link?id=T14993959nKERISz이 자료의 원문은 한국교육학술정보원에서 제공합니다.10aCho, Jayong,d1966-10a김용두10aKim, Yong-Doo