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건조시간을 달리하여 제조한 사슴고기 육포의 저장 중 품질특성 변화Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage
- Other Titles
- Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage
- Issue Date
- 2006
- Publisher
- 한국축산식품학회
- Keywords
- physico-chemical; microbial and sensory properties; venison jerky; physico-chemical; microbial and sensory properties; venison jerky
- Citation
- 한국축산식품학회지, v.26, no.2, pp 166 - 174
- Pages
- 9
- Indexed
- KCI
- Journal Title
- 한국축산식품학회지
- Volume
- 26
- Number
- 2
- Start Page
- 166
- End Page
- 174
- ISSN
- 2636-0772
- Abstract
- 75℃로 조정된 훈연실에서 각각 3시간(T1), 4시간(T2), 5
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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