00949nam a2200229 a 4500001001300000005001500013007000300028008004100031041001300072049003000085052001900115056001500134082001600149100002800165245024100193260003300434300003900467502012400506504003400630546003500664900002000699KDM20116445120200716123213ta111214s2011    ulkd     m AA 000   eng  0 aengbkor0 lWM681257lWM681258c2fDP02a664.924bH233e  a574.9242501a664.9242211 a한두정0KAC20205735510aEffects of hot-boning, tumbling, meat composition, and non-meat ingredients on the quality properties of jerky =x온도체 가공, 텀블링, 원료육 조성 및 첨가물이 육포의 품질특성에 미치는 영향 /dDoo-jeong Han  aSeoul :bKonkuk Univ.,c2011  axii, 162 leaves :bcharts ;c26 cm1 aThesis(Ph.D.) --bGraduate School of Konkuk Univ.,cDept. of Food Science and Biotechnology of Animal Resources,d2011.  aBibliography: leaves 136-162.  aIn English; summary in Korean.10aHan, Doo-jeong.