01457na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002600093245019600119300003200315545004300347545004300390545004300433545004300476545004300519653012300562700001900685700004800704700001400752700004800766700004800814773013000862856002000992856002001012900001501032900001501047900001501062900001501077900001501092KSI00008783620090409105347031010s1990    ggka          000   kor    a0110010 akorbeng01a527.05b한626c32(7)00a혈액 단백질을 첨가한 육제품의 품질에 관한 연구=xStudies on the quality of meat product made with blood protein/d김영붕,e김기성,e유익종,e이성기,e김수민  ap. 428-433:b삽도;c26 cm  a김영붕, 한국식품개발연구원  a김기성, 한국식품개발연구원  a유익종, 한국식품개발연구원  a이성기, 한국식품개발연구원  a김수민, 한국식품개발연구원  a혈액 단백질a육제품의 품질aBlood proteinaSausageaCharacteristicsaBlood proteinaQuality of meat product1 a김영붕4aut1 a김기성,g金起成,d1953-0KAC2018439231 a유익종1 a이성기,g李成基,d1957-0KAC2016185951 a김수민,g金洙敏,d1959-0KAC2017464750 t한국축산학회지.d한국축산학회.g32권 7호(1990년 7월), p. 428-433q32:7<428w(011001)KSE199508366,x0367-580740uT00000473342ad40u3312015aKd00010aKim, Y. B.10aKim, S. M.10aYoo, I. J.10aLee, S. K.10aKim, K. S.