02008na  a2200397   4500001001300000005001500013008004100028040001100069041001300080052002600093245046700119246011700586300003200703545004400735545004400779545004400823545004400867545004400911545004400955653019100999700005301190700001401243700001401257700004801271700001401319700001401333773013001347856002001477856002001497900001501517900001601532900001501548900001601563900001501579900001601594KSI00008782420090409105115031010s1990    ggka          000   kor    a0110010 akorbeng01a527.05b한626c32(1)00a돈육 homogenate의 물성학적 특성과 열 안정성에 관한 연구.n2,pPH, phosphate, 지방첨가비율이 돈육 homogenate의 물성학적 특성과 열 안정성에 미치는 영향=xStudies on rheological properties and heat stability of pork muscle homogenate, Effect of ph, phosphate and fat level on the rheological properties and heat stability of pork muscle homogenate/d김천제,e문상우,e한의수,e박태규,e한석현,e최병규30aEffect of ph, phosphate and fat level on the rheological properties and heat stability of pork muscle homogenate  ap. 339-344:b삽도;c26 cm  a김천제, 건국대학교 축산대학  a문상우, 건국대학교 축산대학  a한의수, 건국대학교 축산대학  a박태규, 건국대 자연과학대학  a한석현, 건국대학교 축산대학  a최병규, 건국대학교 축산대학  a돈육 homogenateaPHaPhosphatea지방첨가비율a물성학적 특성a열 안정성aApparent viscosityaRheological propertiesaHeat stabilityaPork muscle homogenateaCooking loss1 a김천제,g金天濟,d1951-0KAC2017095294aut1 a문상우1 a한의수1 a박태규,g朴台奎,d1951-0KAC2018174921 a한석현1 a최병규0 t한국축산학회지.d한국축산학회.g32권 6호(1990년 6월), p. 339-344q32:6<339w(011001)KSE199508366,x0367-580740uT00000473330ad40u3311991aKd00010aKim, C. J.10aMoon, S. W.10aHan, E. S.10aPark, T. K.10aHan, S. H.10aChoe, B. K.