00934nam a2200217 k 4500001001500000005001500015008004100030040001900071041001300090049003200103052002200135056001400157082001400171100004800185245015200233260003600385300003300421502012800454653006300582963007100645KDM199817321  20200910083735980902s1998    tgkaf      SG 000   kor    a011001c0110010 akorbeng0 lEM1704106lEM1704107c2fDP01a574.45b임915ㅎ  a574.45240 a664.42211 a임무혁,g任武赫,d1967-0KAC20184643310a韓國在來式 간장의 品質 改善에 관한 硏究=x(A)study on the quality improvement of Korean traditional kanjang(soy sauce)/d任武赫  a대구:b嶺南大學校,c1998  a175p.:b삽도,도판;c26cm1 a학위논문(박사) --b영남대학교 대학원:c식품가공학과 식품가공학 및 식품미생물학전공,d1998  a한국a재래식a간장aKOREANaTRADITIONALaSOYaSAUCE  a식품가공학과a식품가공학a및a식품미생물학전공