01287nam a2200253 c 4500001001300000005001500013008004100028040001100069041001300080052003200093245023600125300002300361545005700384545005500441545007200496653014700568700001900715700004800734700004800782773014600830900001800976900002000994900001901014KSI00046676420120518132703050823s1995    ulk           000   eng    a0110010 aengbkor01a527.05b한626ㅎㅅc15(2)00aComposition and traits of carcass and tenderness of pork from barrows of different chronological ages=x연령에 따른 돼지의 도체특성, 육질 조성 및 육의 연도 변화/dTae-Jin Rhim,eKu-Young Chung,eCheon-Jei Kim  ap. 117-121;c28 cm  aTae-Jin Rhim, Departments of Dairy and Food Sciences  aKu-Young Chung, Animal Science, Sang-Ji University  aCheon-Jei Kim, Animal Resourcess Resarch Center, Kon-Kuk University  aCompositionaTraitsaCarcassaTendernessaPorkaBarrowsaDifferent chronological agesa돼지a연령a도체 특성a육질 조성a기호성1 a임태진4aut1 a정구용,g鄭求龍,d1952-0KAC2013104841 a김천제,g金天濟,d1951-0KAC2017095290 t한국축산식품학회지.d한국축산식품학회.g제15권 2호(1995년 12월), p. 117-121q15:2<117w(011001)KSE199506237,x1225-856310aRhim, Tae-Jin10aChung, Ku-Young10aKim, Cheon-Jei