MARC Record from Library of Congress

LEADER: 01437cam a2200373 a 4500
001 2004452391
003 DLC
005 20090910102355.0
008 040927s2003 ko a b 001 0 kor d
010 $a 2004452391
020 $a897069689X :$cW20000
035 $a(CStRLIN)DCLP04-B17681
035 $a(OCoLC)55115389
040 $aCLU$cCLU$dCStRLIN$dDLC-R$dDLC
042 $alccopycat
043 $aa-kr---
050 00 $aTP371.44$b.Y88 2003
066 $c$1
100 1 $6880-01$aYun, Suk-cha.
245 10 $6880-02$aHanʼguk Chŏntʻong Ŭmsik Yŏnʼguso Yun Suk-cha Kyosu ka pʻyŏnaen Hanʼguk ŭi chŏjang parhyo ŭmsik :$biron kwa silche.
246 30 $6880-03$aHanʼguk ŭi chŏjang parhyo ŭmsik
250 $6880-04$a1-pʻan.
260 $6880-05$aSŏul Tʻŭkpyŏlsi :$bSinʼgwang Chʻulpʻansa,$c2003.
300 $a411 p. :$bill. (some col.) ;$c26 cm.
504 $aIncludes bibliographical references (p. 397-400) and index.
650 0 $aFermented foods$zKorea.
650 0 $aFood habits$xKorea.
650 0 $aDiet$zKorea$xHistory.
650 0 $aFood$xPreservation.
880 1 $6100-01/$1$a윤 숙자．
880 10 $6245-02/$1$a한국 전통 음식 연구소 윤 숙자 교수 가 펴낸 한국 의 저장 발효 음식 :$b이론 과 실제.
880 30 $6246-03/$1$a한국 의 저장 발효 음식
880 $6250-04/$1$a1판.
880 $6260-05/$1$a서울 특별시 :$b신광 출판사,$c2003.