00974nam a2200193 c 4500001001300000005001500013008004100028040001100069041001300080052003000093245020600123300003000329545004400359653012800403700005300531773015600584856002000740900002000760KSI00003222920040205230906031028s1999    gnka          000   kor    a0110010 akorbeng01a520.7105b밀991ㄴc3(2)00a혼합 천연항산화제가 가열분쇄돈육의 pH와 지방산 조성에 미치는 영향=xEffects of mixed natural antioxidants on pH and fatty acids composition of cooked ground pork/d신택순  ap. 89-94:b삽도;c26 cm  a신택순, 밀양대학교 축산학과  a천연항산화제a가열a분쇄돈육apHa지방산aNaturalaAntioxidantsaCompositionaCookaFatty acidsaGround pork1 a신택순,g愼澤淳,d1964-0KAC2017251734aut0 t農業技術開發硏究所報.d密陽産業大學校 農業技術開發硏究所.g제3권 2호(1999년 2월), p. 89-94q3:2<89w(011001)KSE19980055240u2038009aKd00210aShin, Teak Soon