01205nam a2200289 c 4500001001300000005001500013008004100028040001100069041001300080052003100093245015700124300002300281545005000304545005000354545005300404545005000457653007300507700001900580700003600599700001400635700004800649773014500697900001700842900002000859900001700879900001900896KSI00063899320070918091821070809s1992    bnk           000   kor    a0110010 akorbeng01a511.1305b한564ㅅc21(1)00a한국 재래식 된장 맛의 특징=xCharacteristics of the taste in traditional Korean soybean paste/d양성호,e최명락,e김종규,e정영건  ap. 443-448;c26 cm  a양성호, 신일전문대학 식품가공과  a최명락, 여수수산대학 생물공학과  a김종규, 영남대학교 응용미생물학과  a정영건, 영남대학교 식품가공학과  a된장a맛aTraditional Korean soybean pasteaTaste characteristics1 a양성호4aut1 a최명락,d1957-0KAC2016307301 a김종규1 a정영건,g鄭永健,d1938-0KAC2020518070 t한국영양식량학회지.d한국영양식량학회.g제21권 4호(1992년 9월), p. 443-448q21:4<443w(011001)KSE199509677,x0253-315410aYang, Sungho10aChoi, Myeongrak10aKim, Jongkyu10aChung, Yunggun