01409nam a2200277 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245030500119300003200424545004400456545004400500545004400544653023300588700005300821700001400874700001400888773013000902856002001032856002001052900001901072900002001091900002001111KSI00008760420090413104927031010s1988    ggka          000   kor    a0110010 akorbeng01a527.05b한626c30(1)00aPH, 膨潤溫度, 膨潤時間, 酸의 種類가 豚皮 gelatin gel의 生産量과 物理化學的 性質에 미치는 影響=xEffect of pH, swelling temperature, swelling time and various acids on the yields and physicochemical properties of pigskin gelatin gel/d金天濟,e金京煥,e崔炳圭  ap. 301-306:b삽도;c26 cm  a김천제, 건국대학교 축산대학  a김경환, 건국대학교 축산대학  a최병규, 건국대학교 축산대학  apHa팽윤온도a팽윤시간a산의 종류a돈피aGelatin gelaSwellingaSoaking timeaSoaking temperatureaSwelling temperatureaSwelling timeaSoaking temperatureaMelting pointaAcidsaPhysicochemical propertiesaPigskin1 a김천제,g金天濟,d1951-0KAC2017095294aut1 a김경환1 a최병규0 t한국축산학회지.d한국축산학회.g30권 5호(1988년 5월), p. 301-306q30:5<301w(011001)KSE199508366,x0367-580740uT00000473156ad40u3311550aKd00010aKim, Cheon-Jei10aKim, Kyung-Hwan10aChoe, Byung-Kyu