01581nam a2200373 c 4500001001300000005001500013007000300028008004100031020003400072041001300106049002800119052001800147056001500165082001600180240013400196245018700330246010800517260004200625300004700667500003600714500003200750504002400782546004100806650004200847650004000889650004700929700002800976700003601004880005701040880004301097880002701140900002901167950001101196KMO20213706420230828091803ta210726s2021    ggka          000   kor    a9788967359003g03590:c\490001 akorheng0 lEM8025847lEM8025848c201a574.024b21-5  a574.0242601a664.02422300aArt of fermentation,pan in-depth exploration of essential concepts and processes from around the world.l한국어0KAT202309051006880-01a음식의 영혼, 발효의 모든 것 :b지구촌 발효음식의 역사, 개념, 제조법에 관한 기나긴 여행 /d샌더 엘릭스 카츠 지음 ;e한유선 옮김19aArt of fermentation:ban in-depth exploration of essential concepts and processes from around the world  6880-02a파주 :b글항아리,c2021  a934 p. :b삽화(일부천연색) ;c23 cm  a원저자명: Sandor Ellix Katz  a권말부록: 용어 해설  a참고문헌 수록  a영어 원작을 한국어로 번역 8a발효(효소)[醱酵]0KSH2002014334 8a발효법[醱酵法]0KSH1998005211 8a발효 식품[醱酵食品]0KSH19980328031 aKatz, Sandor Ellix4aut1 6880-03a한유선0KAC201515255006245-01/(BaEumsik ui yeonghon, balhyo ui modeun geot  6260-02/(BaPaju :bGeul Hangari,c20211 6700-03/(BaHan, Yuseon10a카츠, 샌더 엘릭스0 b\49000