00977nam a2200217 k 4500001001500000005001500015008004100030040001900071041001300090049003200103052002200135056001400157082001500171100004800186245017800234260003600412300003000448502009900478653014200577963004000719KDM199713853  20200921092047970610s1997    gbka       SG 000   kor    a011001c0110010 akorbeng0 lEM1529530lEM1529531c2fDP01a574.55b정369ㅂ  a574.55240 a664.552191 a정용진,g鄭容震,d1964-0KAC20183249310a반응표면분석에 의한 감(枾)식초 제조방법의 최적화=xOptimization for the fermentation of persimmon vinegar using response surface methodology/d정용진  a경산:b영남대학교,c1997  aix,120장:b삽도;c26cm1 a학위논문(박사) --b영남대학교 대학원:c식품영양학과 식품학전공,d1997  a반응표면분석a감시식초a제조방법a최적화aOPTIMIZATIONaFERMENTATIONaPERSIMMONaVINEGARaRESPONSEaSURFACEaMETHODOLOGY  a식품영양학과a식품학전공