01279nam a2200265 c 4500001001300000005001500013008004100028040001100069041001300080052002900093245018900122300003200311545004700343545007800390545007800468653017400546700005300720700001400773700001400787773013700801856002000938900001900958900001500977900002100992KSI00012198120040120133527031204s1994    ulka          000   kor    a0110010 akorbeng01a573.05b한545ㅎc26(4)00a품종별 쇠고기의 풍미특성과 기호성 비교=xComparison of flavor characteristics and palatability of beef obtained from various breeds/d정명섭,e이무하,e박형일  ap. 500-506:b삽도;c29 cm  a정명섭, 미국대두협회 한국지회  a이무하, 서울대학교 농업생명과학대학 동물자원과학과  a박형일, 서울대학교 농업생명과학대학 동물자원과학과  a쇠고기a품종a풍미a풍미특성a기호성aKorean native cattle beefaNPNaPurine nucleotideaFree amino acidsaFatty acidsaTriangle testaDescriptive analysis1 a정명섭,g鄭明燮,d1957-0KAC2018374424aut1 a이무하1 a박형일0 t한국식품과학회지.d韓國食品科學會.g26권 5호(1994년 10월), p. 500-506q26:5<500w(011001)KSE199508795,x0367-629340u3195576aKd00010aPark, Hyung Il10aLee, Mooha10aChung, Myung Sub