02223pam a2200565 c 4500001001300000005001500013007000300028008004100031020003400072023001800106041001300124049002800137052001700165056001400182082001400196240004900210245026100259246002300520260006100543300003800604500005900642500001800701546004400719650001900763650002800782700005900810700003200869700003200901700005600933700005600989700004401045700004401089880003401133880006801167880002801235880002801263880003201291880002601323880002901349880002601378880002901404900004001433900003601473900002501509900002401534900003201558900002401590900003201614950001101646KMO20204805820240118105842ta200714s2020    jbkad      OC 001   kor    a9791163720928g93570:c\30000  aCIP20200291041 akorhjpn0 lEM7683924lEM7683925c201a527.57b20-1  a527.572601a637.322300a現代チーズ学.l한국어0KAT202401848006880-01a현대 치즈학 =xThe contemporary cheese science :b치즈과학의 깊은 이해와 연구의 좋은 길잡이 /d사이토 타다오,e이고시 케이지,e도사코 슌이치 엮고 씀 ;e윤세억,e문성필,e윤순일,e김영훈 옮김19a現代チーズ学  6880-02a전주 :b전북대학교 출판문화원,c2020  a558 p. :b삽화, 도표 ;c25 cm  a원저자명: 齋藤忠夫, 井越敬司, 堂迫俊一  a색인 수록  a일본어 원작을 한국어로 번역 8a치즈[cheese] 8a치즈 제조[--製造]1 6880-03a사이토 다다오,d1952-0KAC2002048574aut1 6880-04a이고시 게이지1 6880-05a도사코 슌이치1 6880-06a윤세억,g尹世億,d1948-0KAC2017205311 6880-07a문성필,g文星筆,d1959-0KAC2018285231 6880-08a윤순일,d1964-0KAC2017237631 6880-09a김영훈,d1976-0KAC201848853006245-01/(BaHyeondae chijeuhak  6260-02/(BaJeonju :bJeonbuk Daehakgyo Chulpan Munhwawon,c20201 6700-03/(BaSaito, Dadao1 6700-04/(BaIgosi, Geiji1 6700-05/(BaDosako, Syunichi1 6700-06/(BaYun, Seeok1 6700-07/(BaMun, Seongpil1 6700-08/(BaYun, Sunil1 6700-09/(BaGim, Yeonghun10a재등충부,g齋藤忠夫,d1952-10aサイトウ, タダオ,d1952-10aSaito, Tadao,d1952-10a사이토 타다오10a정월경사,g井越敬司10a이고시 케이지10a당박준일,g堂迫俊一0 b\30000