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NTIS 바로가기한국동물자원과학회지 = Journal of animal science and technology, v.49 no.6, 2007년, pp.829 - 838
성필남 (축산과학원 축산물이용과) , 김진형 (축산과학원 축산물이용과) , 조수현 (축산과학원 축산물이용과) , 하경희 (축산과학원 축산물이용과) , 박범영 (축산과학원 축산물이용과) , 김동훈 (축산과학원 축산물이용과) , 이종문 (축산과학원 축산물이용과) , 안종남 (축산과학원 축산물이용과)
The effect of tumbling time(0, 1, and 2hr) on quality characteristics of cured-smoked pork retail cuts (Bolgi, Seolgit, Boseop, Dogani, Satae) of hind leg was investigated. Quality analyses indicated the retail cuts of pork hind leg are variable except for proximate composition. The Satae ham had th...
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