01463cam a22003371i 4500001001300000005001500013007000300028008004100031040003200072041001300104049003100117052001500148056001100163082001200174100002800186245025100214264005000465300004700515336002600562337002900588338002700617500002700644502014600671504003200817546003400849653006900883856012400952900001601076900001401092900001901106KDM20184751120200710111611ta170628s2017    tgka     m SC 000c  eng    a222001c011012d011001erda0 aengbkor0 lWM901749lWM901750c2fWDP02a664b18-15  a5742601a6642231 a안경아0KAC2018H708910aEffects of electron beam irradiation on the microbiological safety and physicochemical properties of duck meat products =x오리고기 제품의 미생물학적 안전성 및 이화학적 특성에 대한 전자선 조사의 영향 /dAn Kyung-a 1aDaegu :bKyungpook National University,c2017  aviii, 120 pages :billustarations ;c26 cm  atextbtxt2rdacontent  aunmediatedbnc2rdamedia  avolumebnc2rdacarrier  aAdviser: Kwon Joong-Ho1 aThesis(Ph.D.) --bGraduate School, Kyungpook National University,cMajor in Food Biotechnology, School of Food Science & Biotechnology,d2017  aBibliography: pages 102-117  aIn English; summary in Korean  ae-beam irradiationaduck meatacontaminationaquality properties40uhttp://www.riss.kr/link?id=T14584893nKERISz이 자료의 원문은 한국교육학술정보원에서 제공합니다.10aAn, Kyung-A10a권중호10aKwon, Joong-Ho