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건조시간을 달리하여 제조한 사슴고기 육포의 저장 중 품질특성 변화
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김일석 | - |
| dc.contributor.author | 진상근 | - |
| dc.contributor.author | 박기훈 | - |
| dc.contributor.author | 김동훈 | - |
| dc.contributor.author | 하경희 | - |
| dc.contributor.author | 박석태 | - |
| dc.contributor.author | 곽경락 | - |
| dc.contributor.author | 박정권 | - |
| dc.contributor.author | 강양수 | - |
| dc.date.accessioned | 2022-12-27T07:35:35Z | - |
| dc.date.available | 2022-12-27T07:35:35Z | - |
| dc.date.issued | 2006 | - |
| dc.identifier.issn | 2636-0772 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/29131 | - |
| dc.description.abstract | 75℃로 조정된 훈연실에서 각각 3시간(T1), 4시간(T2), 5 | - |
| dc.format.extent | 9 | - |
| dc.publisher | 한국축산식품학회 | - |
| dc.title | 건조시간을 달리하여 제조한 사슴고기 육포의 저장 중 품질특성 변화 | - |
| dc.title.alternative | Changes in Quality Characteristics of Venison Jerky Manufactured under Different Dry Time during Storage | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.bibliographicCitation | 한국축산식품학회지, v.26, no.2, pp 166 - 174 | - |
| dc.citation.title | 한국축산식품학회지 | - |
| dc.citation.volume | 26 | - |
| dc.citation.number | 2 | - |
| dc.citation.startPage | 166 | - |
| dc.citation.endPage | 174 | - |
| dc.identifier.kciid | ART001142931 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | physico-chemical | - |
| dc.subject.keywordAuthor | microbial and sensory properties | - |
| dc.subject.keywordAuthor | venison jerky | - |
| dc.subject.keywordAuthor | physico-chemical | - |
| dc.subject.keywordAuthor | microbial and sensory properties | - |
| dc.subject.keywordAuthor | venison jerky | - |
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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