01068nam a2200229 k 4500001001300000005001500013008004100028041001300069049003200082052001600114056002200130082002200152245020800174260003600382300003100418502008000449650003300529653016200562700005300724900002500777963003600802KDM20040206120200901142823040130s2003    bnka       FM 000   kor  0 akorbeng0 lEM2962554lEM2962555c2fDP01a574.92b4-1  a574.92a527.44240 a664.92a636.422100a도체등급과 쑥 분말이 돈육제품의 품질과 저장안정성에 미치는 영향=xEffects of carcass grade and mugwort powder on the quality and storage stability of pork products/d강세주  a부산:b경성대학교,c2003  avi, 100장:b삽도;c26cm1 a학위논문(박사) --b경성대학교 대학원:c식품공학과,d2003 8a돼지 고기0KSH1998013012  a도체등급a쑥분말a돈육가공품a돈육a품질a돼지고기a저장안정성aCARCASS GRADEaMUGWORT POWDERaSTORAGE STABILITYaPorkaPORK PRODUCT1 a강세주,g姜世柱,d1967-0KAC2018I02324aut10aKang, Se-Joo,d1967-  a식품공학과a돼지a고기