01677na  a2200361   4500001001300000005001500013008004100028040001100069041001300080052002600093245033000119246005700449300003200506545004300538545004300581545004300624545004300667545004300710653015000753700005300903700004800956700003601004700001401040700001401054773013001068856002001198856002001218900001501238900001501253900001601268900001501284900001601299KSI00008783520090409110018031010s1990    ggka          000   kor    a0110010 akorbeng01a527.05b한626c32(7)00a包裝方法別 輸入 쇠고기의 流通期間 設定에 關한 硏究:.n2,p包裝方法別 微生物學的 變化=x(A)study on the establishment of shelf-life of imported beef according to packaging method, Microbiological change according to packaging method/d林相東,e金洙敏,e朴遇文,e金榮壽,e姜統三30aMicrobiological change according to packaging method  ap. 422-427:b삽도;c26 cm  a林相東, 한국식품개발연구원  a金洙敏, 한국식품개발연구원  a朴遇文, 한국식품개발연구원  a金榮壽, 한국식품개발연구원  a姜統三, 한국식품개발연구원  a포장방법a수입쇠고기a유통기간 설정a미생물학적 변화aMicrobiological changeaPackaging methodaEstablishment of shelf-life1 a임상동,g林相東,d1959-0KAC2017128394aut1 a김수민,g金洙敏,d1959-0KAC2017464751 a박우문,d1959-0KAC2020696241 a김영수1 a강통삼0 t한국축산학회지.d한국축산학회.g32권 7호(1990년 7월), p. 422-427q32:7<422w(011001)KSE199508366,x0367-580740uT00000473341ad40u3312013aKd00010aLim, S. D.10aKim, S. M.10aPark, W. M.10aKim, Y. S.10aKang, T. S.