01553na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002900093245019300122300003200315545005900347545005900406545005900465545005900524545004400583653014800627700005300775700004800828700001400876700001400890700004800904773013300952856002001085856002001105900001601125900001501141900001601156900001601172900001501188KSI00008744720090413091609031010s1986    ggka          000   kor    a0110010 akorbeng01a527.05b한626c28(7/12)00a컨추리햄 製造工程中 熟成特性에 關한 硏究=xRipening characteristics of country-style hams during manufacturing/d李成基,e金起成,e申東禾,e姜統三,e宋啓源  ap. 661-665:b삽도;c26 cm  a이성기, 농어촌개발공사 종합식품연구원  a김기성, 농어촌개발공사 종합식품연구원  a신동화, 농어촌개발공사 종합식품연구원  a강통삼, 농어촌개발공사 종합식품연구원  a송계원, 서울대학교 농과대학  a컨추리햄a제조공정a숙성특성aRipeningaRipening characteristicsaCountry-style hamaManufacturingaFree amino nitrogenaNucleoside1 a이성기,g李成基,d1957-0KAC2016185954aut1 a신동화,g申東禾,d1943-0KAC2013087411 a송계원1 a강통삼1 a김기성,g金起成,d1953-0KAC2018439230 t한국축산학회지.d한국축산학회.g28권 10호(1986년 10월), p. 661-665q28:10<661w(011001)KSE199508366,x0367-580740uT00000472999ad40u3311236aKd00010aShin, D. H.10aLee, S. K.10aSong, K. W.10aKang, T. S.10aKim, K. S.