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JEJU Repository General Graduate School Faculty of Biotechnology Animal Biotechnology

鷄肉 및 豚肉의 低溫貯藏중 筋肉蛋白質 特性變化에 관한 硏究

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Alternative Title
(A)Study on changes in characteristics of muscle proteins in chicken and pork during chilling and freezing storage
Author(s)
김두진
Issued Date
1986
Awarded Date
1986.
Type
Dissertation
URI
https://oak.jejunu.ac.kr/handle/2020.oak/15453
Department
濟州大學校 大學院 : 畜産學科
Degree
Doctor
Publisher
濟州大學校
Citation
김두진. (1986). 鷄肉 및 豚肉의 低溫貯藏중 筋肉蛋白質 特性變化에 관한 硏究
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Faculty of Biotechnology > Animal Biotechnology
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