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Enhancement of chitooligosaccharides content in Doenjang (soybean paste) and Kanjang (soysauce) : 된장 및 간장의 chitooligosaccharide 함량의 증대
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.advisor | 이계호 | - |
| dc.contributor.author | 음병욱 | - |
| dc.date.accessioned | 2010-01-21T01:03:18Z | - |
| dc.date.available | 2010-01-21T01:03:18Z | - |
| dc.date.copyright | 1999. | - |
| dc.date.issued | 1999 | - |
| dc.identifier.uri | http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000072870 | eng |
| dc.identifier.uri | https://hdl.handle.net/10371/39947 | - |
| dc.description | Thesis (master`s)--서울대학교 대학원 :협동과정 농업생물공학전공,1999. | en |
| dc.format.extent | v, 55 p. | en |
| dc.language.iso | en | en |
| dc.publisher | 서울대학교 대학원 | en |
| dc.title | Enhancement of chitooligosaccharides content in Doenjang (soybean paste) and Kanjang (soysauce) | en |
| dc.title.alternative | 된장 및 간장의 chitooligosaccharide 함량의 증대 | - |
| dc.type | Thesis | - |
| dc.contributor.department | 협동과정 농업생물공학전공 | - |
| dc.description.degree | Master | en |
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