01245nam a2200301 i 4500001001300000005001500013007000300028008004100031040002400072041001300096049001800109052001600127056001300143082001400156100004900170245028500219264003800504300005700542336002600599337002800625338002700653500002800680502013300708504002800841546003400869900002000903900002000923KDM20202203620200804141745ta200423s2018    ulka     m AA 000   eng    a011001c011001erda0 aengbkor0 lWM985558fWDP02a664.9b20-1  a574.92601a664.92231 a송동헌,g 宋東憲,d1985-0KAC20207062110aApplication of irradiation and isolated soy protein-lactose conjugates for improving quality attributes of low-salt and -nitrite sausages =x저염·저아질산염 소시지의 품질 특성 향상을 위한 방사선 조사 및 당단백질 결합체의 적용 /dDong-Heon Song 1aSeoul :bKonkuk University,c2018  axv, 174 pages :billustrations (some color) ;c26 cm  atextbtxt2rdacontent  aunmediatedbn2rdamedia  avolumebnc2rdacarrier  aAdviser: Hyun-Dong Paik1 aThesis(Ph.D.) --bGraduate School of Konkuk University,cDepartment of Food Science and Biotechnology of Animal Resources,d2018  aIncludes bibliographies  aIn English; summary in Korean10aSong, Dong-Heon10aPaik, Hyun-Dong