01207nam a2200301 c 4500001001300000005001500013008004100028040001100069041001300080052003200093245016800125300001900293545003700312545003700349545003700386545003700423653010000460700001900560700001400579700004800593700003600641773013900677856002100816900001900837900001700856900001700873900001500890KSI00060728920070814131427070618s2005    ulk           000   kor    a0110010 akorbeng01a527.05b한626ㅎㅅc25(1)00a돼지 도축공정 중의 미생물 증감 추이=xIncidence of microorganisms during slaughtering process of pig/d차성관,e서미영,e김명호,e김윤지  ap. 1-6;c26 cm  a차성관, 한국식품연구원  a서미영, 한국식품연구원  a김명호, 한국식품연구원  a김윤지, 한국식품연구원  aIncidence of microorganismsaPork carcassaSlaughtering processa돼지 도축공정a미생물1 a차성관4aut1 a서미영1 a김명호,g金明浩,d1959-0KAC2018450321 a김윤지,d1960-0KAC2018454950 t한국축산식품학회지.d한국축산식품학회.g제25권 1호(2005년 3월), p. 1-6q25:1<1w(011001)KSE199506237,x1225-856340u45036282aKd00010aCha, Seongkwan10aSeo, Miyoung10aKim, Myungho10aKim, Yunji