02029nam a2200445 c 4500001001300000005001500013008004100028040001100069041001300080052003200093245028900125300002300414545004200437545004700479545006200526545006200588545006200650545006200712545006200774545008200836653011300918700001401031700001901045700001401064700001401078700004801092700004801140700004801188700004801236773014501284856001901429900001601448900001601464900001901480900001601499900001601515900001801531900001601549900001801565KSI00060773420070814131428070619s2005    ulk           000   kor    a0110010 akorbeng01a527.05b한626ㅎㅅc25(2)00a가열처리방법이 햄버거 패티의 이화학적 특성과 품질에 미치는 영향=xEffects of cooking method on physicochemical characteristics and qualities of hamburger patties/dC.H. Lee,e하종수,e정종연,e이의수,e최지훈,e최윤상,e김진만,e김천제  ap. 149-155;c26 cm  aC.H. Lee, Nebraska-Lincoln University  a하종수, （주）웰섬 제품개발팀  a정종연, 건국대학교 축산식품생물공학전공  a이의수, 건국대학교 축산식품생물공학전공  a최지훈, 건국대학교 축산식품생물공학전공  a최윤상, 건국대학교 축산식품생물공학전공  a김진만, 건국대학교 축산식품생물공학전공  a김천제, 건국대학교 축산식품생물공학전공bkimcj@konkuk.ac.kr  aHamburger pattiesaGriddling fryingaMicrowavingaConventional cookinga햄버거 패티a가열처리방법1 aLee, C.H.1 a하종수4aut1 a정종연1 a이의수1 a최지훈,g崔志勳,d1977-0KAC2018535171 a최윤상,g崔允相,d1979-0KAC2017473111 a김진만,g金辰滿,d1959-0KAC2018382821 a김천제,g金天濟,d1951-0KAC2017095290 t한국축산식품학회지.d한국축산식품학회.g제25권 2호(2005년 6월), p. 149-155q25:2<149w(011001)KSE199506237,x1225-856340u361719aKd00010aLee, Chanho10aHa, Jongsoo10aJeong, Jongyon10aLee, Euisoo10aChoi, Jihun10aChoi, Yunsang10aKim, Jinman10aKim, Cheonjei