01545na  a2200337   4500001001300000005001500013008004100028040001100069041001300080052003800093245024400131300002300375545003500398545005300433545005000486545004700536545006500583653010000648700004100748700004800789700004800837700004800885700001400933773014500947856002101092900002001113900001801133900001701151900001801168900002101186KSI00047133520120518135541050830s2002    ulk           000   kor    a0110010 akorbeng01a527.05b한626ㅎㅅc22(1)-22(4)00a수출용 진공포장 냉장 돈육 등심의 육색, TBARS 및 VBN 변화=xMeat color, TBARS and VBN changes of vacuum packaged Korean pork loins for export during cold storage/d최염순,e조수현,e이성기,e이민석,e김병철  ap. 158-163;c26 cm  a최염순, 농림부 축산국  a조수현, 농촌진흥청 축산기술연구소  a이성기, 강원대학교 축산가공학과  a이민석, 고려대학교 식품과학부  a김병철, 고려대학교 식품과학부bmeat@korea.ac.kr  a수출용 진공포장a냉장 돈육a등심a육색aFresh pork loinsaMeat coloraTBARSaVBN1 a최염순,d1952-0KAC2019587754aut1 a조수현,g趙修賢,d1964-0KAC2018335641 a이성기,g李成基,d1957-0KAC2016185951 a이민석,g李旻錫,d1967-0KAC2014070151 a김병철0 t한국축산식품학회지.d한국축산식품학회.g제22권 2호(2002년 6월), p. 158-163q22:2<158w(011001)KSE199506237,x1225-856340u30021114aKd00010aChoi, Yeom-Soon10aCho, Soo-Hyun10aLee, Sung Ki10aRhee, Min-Suk10aKim, Byoung-Chul