01023nam a2200217 k 4500001001500000005001500015008004100030040001900071041001300090049003200103052002200135056001400157082001600171100004800187245023800235260003600473300003000509502008000539653016600619963002000785KDM199404995  20200908102159940819s1993    ulka       AC 000   kor    a011001c0110010 akorbeng0 lEM1088808lEM1088809c2fDP01a574.94b김664ㅁ  a574.94230 a664.9472191 a김영명,g金英明,d1949-0KAC20173485310a멸치 魚醬油의 鹽度 및 醱酵溫度 條件이 品質 特性 및 蛋白分解酵素 活性에 미치는 影響=xInfluence of fermentation conditions on the quality properties and protease activity of anchovy sauce/d金英明  a서울:b高麗大學校,c1993  axv,132장:b삽도;c26cm1 a학위논문(박사) --b고려대학교 대학원:c식품공학과,d1993  a멸치a어장유a염도a발효온도a품질a단백분해효소aINFLUENCEaFERMENTATIONaCONDITIONSaQUALITYaPROPERTIESaPROTEASEaACTIVITYaANCHOVYaSAUCE  a식품공학과