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간장, 고추장 및 된장 양념으로 발효한 진공포장 돈육의 저장기간 동안 품질 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 진상근 | - |
| dc.contributor.author | 김일석 | - |
| dc.contributor.author | 하경희 | - |
| dc.contributor.author | 류현지 | - |
| dc.contributor.author | 박기훈 | - |
| dc.contributor.author | 이제룡 | - |
| dc.date.accessioned | 2022-12-27T07:37:24Z | - |
| dc.date.available | 2022-12-27T07:37:24Z | - |
| dc.date.issued | 2005 | - |
| dc.identifier.issn | 2672-0191 | - |
| dc.identifier.issn | 2055-0391 | - |
| dc.identifier.uri | https://scholarworks.gnu.ac.kr/handle/sw.gnu/29194 | - |
| dc.format.extent | 12 | - |
| dc.publisher | 한국축산학회 | - |
| dc.title | 간장, 고추장 및 된장 양념으로 발효한 진공포장 돈육의 저장기간 동안 품질 특성 | - |
| dc.title.alternative | Quality Characteristics of Vacuum Packaged Fermented Pork with Soy Sauce, Red Pepper and Soybean Paste Seasoning during Storage | - |
| dc.type | Article | - |
| dc.publisher.location | 대한민국 | - |
| dc.identifier.bibliographicCitation | 한국축산학회지, v.47, no.5, pp 825 - 836 | - |
| dc.citation.title | 한국축산학회지 | - |
| dc.citation.volume | 47 | - |
| dc.citation.number | 5 | - |
| dc.citation.startPage | 825 | - |
| dc.citation.endPage | 836 | - |
| dc.identifier.kciid | ART001104619 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.subject.keywordAuthor | Fermented pork | - |
| dc.subject.keywordAuthor | Soy sauce | - |
| dc.subject.keywordAuthor | Red pepper paste | - |
| dc.subject.keywordAuthor | Soybean paste | - |
| dc.subject.keywordAuthor | Fermented pork | - |
| dc.subject.keywordAuthor | Soy sauce | - |
| dc.subject.keywordAuthor | Red pepper paste | - |
| dc.subject.keywordAuthor | Soybean paste | - |
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Collections - 농업생명과학대학 > 축산과학부 > Journal Articles
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