01464na  a2200349   4500001001300000005001500013008004100028040001100069041001300080052002600093245024300119300003000362545004300392545004300435545004300478545004300521545004300564653012200607700005300729700001400782700004800796700001400844700001400858773012700872856002000999856002001019900001501039900001501054900001501069900001501084900001501099KSI00008790820090409142040031010s1991    ggka          000   kor    a0110010 akorbeng01a527.05b한626c33(1)00aLysozyme과 sodium ultraphosphate처리가 비엔나 소시지의 저장성에 미치는 영향=xEffect of lysozyme and sodium ultraphosphate on the shelf-life of vienna sausage/d이성기,e김경환,e김기성,e김영붕,e유익종  ap. 78-84:b삽도;c26 cm  a이성기, 한국식품개발연구원  a김경환, 한국식품개발연구원  a김기성, 한국식품개발연구원  a김영붕, 한국식품개발연구원  a유익종, 한국식품개발연구원  aLysozymeaSodium ultraphosphatea비엔나 소시지a저장성aVienna sausageaLysisaGrowth inhibitionaShelf-life1 a이성기,g李成基,d1957-0KAC2016185954aut1 a김경환1 a김기성,g金起成,d1953-0KAC2018439231 a김영붕1 a유익종0 t한국축산학회지.d한국축산학회.g33권 1호(1991년 1월), p. 78-84q33:1<78w(011001)KSE199508366,x0367-580740uT00000473414ad40u3312159aKd00010aLee, S. K.10aKim, K. H.10aKim, K. S.10aKim, Y. B.10aYoo, I. J.