01174nam a2200241 c 4500001001300000005001500013008004100028040001100069041001300080052002600093245023900119300002300358545005000381545005000431653017800481700004100659700001400700773014800714856002000862856002000882900001500902900001500917KSI00023488520090413162418040618s2001    ulk           000   kor    a0110010 akorbeng01a527.05b한626c43(4)00a쑥 및 게 껍질 분말의 급여가 재래종 계육의 이화학적 특성에 미치는 영향=xEffects of dietary mugwort and crab shell powder on physico-chemical properties of Korean native chicken meat/d김병기,e김영직  ap. 535-544;c26 cm  a김병기, 경상북도 축산기술연구소  a김영직, 대구대학교 생명자원학부  a쑥a게 껍질 분말a재래종 계육aKorean native chickenaShear valueaWHCaHeating lossaMeat coloraFatty acidaDietary mugwortaCrab shell powderaPhysico-chemical1 a김병기,d1962-0KAC2013008834aut1 a김영직0 t한국동물자원과학회지.d한국동물자원과학회.g43권 4호(2001년 8월), p. 535-544q43:4<535w(011001)KSE200000984,x1598-942940uT00000474616ad40u3313963aKd00010aKim, B. K.10aKim, Y. J.