01515nam a2200325 c 4500001001300000005001500013008004100028040001100069041001300080052003200093245028700125300002300412545004400435545004400479545003700523545005000560545005600610653014800666700005300814700001400867700003600881700001100917700004800928773014500976900001401121900001401135900001401149900001201163900001401175KSI00047021320120518135146050826s2000    ulk           000   kor    a0110010 akorbeng01a527.05b한626ㅎㅅc20(3)00a계육 함량에 따른 소시지의 이화학적 특성 및 기호성 변화=x(The)study on the sensory evaluation and pysicochemical properties of sausage manufactured with different mixture ratios of chicken and pork meat/d김애정,e이정의,e이종문,e이성,e민상기  ap. 173-180;c28 cm  a김애정, 혜전대학 식품영양과  a이정의, 홍성군 농업기술센터  a이종문, 축산기술연구소  a이성, 한서대학교 식품생명공학과  a민상기, 건국대학교 동물자원연구센터  a계육 함량a소시지aSensory evaluationaPysicochemical propertiesaSausage manufactured with different mixture ratiosaPork meataChicken1 a김애정,g金愛貞,d1963-0KAC2012309104aut1 a이정의1 a이종문,d1954-0KAC2018468701 a이성1 a민상기,g閔相基,d1955-0KAC2013264880 t한국축산식품학회지.d한국축산식품학회.g제20권 3호(2000년 9월), p. 173-180q20:3<173w(011001)KSE199506237,x1225-856310aKim, A.J.10aLee, J.E.10aLee, J.M.10aLee, S.10aMin, S.G.