01555nam a2200373 c 4500001001300000005001500013008004100028040001100069041001300080052003200093245028200125300002300407545005000430545003100480545003100511545003100542545003100573545003100604653008100635700005300716700004800769700004800817700003600865700001400901700001400915773014500929856002001074900001401094900001501108900001601123900001401139900001401153900001401167KSI00060864320070814131432070620s2006    ulk           000   kor    a0110010 akorbeng01a527.05b한626ㅎㅅc26(3)00a감마 오리자놀이 돈육소시지의 지방 산화, 육색, 조직 및 관능특성에 미치는 영향=xEffect of r-oryzanol on lipid oxidation, color, texture and sensory properties of pork sausage/d조수현,e박범영,e성필남,e이종문,e김동훈,e안종남  ap. 331-336;c26 cm  a조수현, 축산연구소bshc0915@rda.go.kr  a박범영, 축산연구소  a성필남, 축산연구소  a이종문, 축산연구소  a김동훈, 축산연구소  a안종남, 축산연구소  ar-oryzanolaAntioxidantaSausageaPorka감마 오리자놀a돈육소시지1 a조수현,g趙修賢,d1964-0KAC2018335644aut1 a박범영,g朴凡榮,d1964-0KAC2017249611 a성필남,g成必男,d1973-0KAC2016247451 a이종문,d1954-0KAC2018468701 a김동훈1 a안종남0 t한국축산식품학회지.d한국축산식품학회.g제26권 3호(2006년 9월), p. 331-336q26:3<331w(011001)KSE199506237,x1225-856340u5002830aKd00010aCho, S.H.10aPark, B.Y.10aSeong, P.N.10aLee, J.M.10aKim, D.H.10aAhn, C.N.