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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.579 - 588
최윤상 (건국대학교 축산식품생물공학) , 정종연 (건국대학교 축산식품생물공학) , 최지훈 (건국대학교 축산식품생물공학) , 한두정 (건국대학교 축산식품생물공학) , 김학연 (건국대학교 축산식품생물공학) , 이미애 (건국대학교 축산식품생물공학) , 백현동 (건국대학교 축산식품생물공학) , 김천제 (건국대학교 축산식품생물공학)
The effects of packaging methods on the quality of beef and pork jerky samples prepared Korean- style were investigated in terms of their pH, water activities (주제어
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