01671na  a2200253   4500001001300000005001500013008004100028040001100069041001300080052002600093245046600119246012800585300003200713545003100745545003700776653032700813700001901140700004801159773013301207856002001340856002001360900002001380900001701400KSI00008766920090413155228031010s1988    ggka          000   kor    a0110010 akorbeng01a527.05b한626c30(7)00a노계육의 preblend와 기계발골육의 특성 및 이용에 관한 연구.n1,p기계발골 노계육의 미세구조와 preblending에 의한 화학적 및 미생물학적 특성의 변화=xStudies on the utilization and functional characteristics of preblend and mechanically deboned meat of spent layer, Ultrastructure of mechanically deboned meat of spent layer and chemical and microbiological characteristic of its preblends/d성삼경,e이신호30aUltrastructure of mechanically deboned meat of spent layer and chemical and microbiological characteristic of its preblends  ap. 758-764:b삽도;c26 cm  a성삼경, 영남대학교  a이신호, 효성여자대학교  a노계육aPreblenda기계발골육a기계발골 노계육a미세구조aPreblendinga화학적 특성a미생물학적 특성aMDPMaUltrastructureaCharacteristicsaMicrobiological characteristicsaPreblend deboned meataMechanically deboned meataUltrastructure of mechanically deboned meataChemical characteristics1 a성삼경4aut1 a이신호,g李信浩,d1952-0KAC2013119600 t한국축산학회지.d한국축산학회.g30권 12호(1988년 12월), p. 758-764q30:12<758w(011001)KSE199508366,x0367-580740uT00000473221ad40u3311680aKd00010aSung, Sam-Kyung10aLee, Shin-Ho