01170nam a2200253 c 4500001001300000005001500013007000300028008004100031041001300072049003200085052001500117056001300132082001400145245024300159246010100402260003700503300005900540502008000599504002800679525010500707546002500812700005300837900002600890KDM20082579420200821104521ta080528s2008    jbkad    m OC 000   kor  0 akorbeng0 lEM4196439lEM4196440c2fDP01a574.4b8-1  a574.42401a664.422100a傳統醬類에 汚染된 Bacillus cereus의 모니터링 및 低減化를 위한 硏究 =xMonitoring of Bacillus cereus in traditional fermented soybean products (Gochujang, Deonjang, Cheonggukjang) and its reduction trials /d鄭都然30aMonitoring of Bacillus cereus in traditional fermented soybean products and its reduction trials  a전주 :b全北大學校,c2008  axiv, 98장 :b삽화(일부천연색), 도표 ;c26 cm1 a학위논문(박사) --b全北大學校 大學院,c食品工學科,d2008  a참고문헌: 장 79-87  a권말부록: Manual for the manufacturing process of traditional Gochujang for sanitary control 등  a영어 요약 있음1 a정도연,g鄭都然,d1971-0KAC2018567274aut10aJeong, Doyoun,d1971-