01061na  a2200229   4500001001300000005001500013008004100028040001100069041001300080052003100093245018800124300003200312545005000344545004700394653012700441700001900568700004800587773013600635856002000771900002100791900001900812KSI00011907420040120132810031204s1986    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc18(1/6)00a牛肉脂肪質의 酸化에 미치는 간장의 抗酸化作用에 관한 硏究=xAntioxidative effect of soybean sauce on the lipid oxidation of cooked meat/d최홍식,e문갑순  ap. 313-318:b삽도;c29 cm  a최홍식, 부산대학교 식품영양학과  a문갑순, 인제대학 식품영양학과  a우육지방질a산화a간장a항산화작용용aAntioxidativeaEffectaSoybeanaSauceaLipidaOxidationaCookedaMeat1 a최홍식4aut1 a문갑순,g文甲順,d1955-0KAC2016009130 t한국식품과학회지.d韓國食品科學會.g18권 4호(1986년 8월), p. 313-318q18:4<313w(011001)KSE199508795,x0367-629340u3194527aKd00010aCheigh, Hong Sik10aMoon, Gab Soon