조리방법에 따른 돼지고기 등심의 이화학적 특성 변화 = Physicochemical Changes in Pork Loins Affected by Different Cooking Methods

참고문헌 (Reference)

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2 양종범, "조리방법에 따른 삼겹살의 물리화학적 특성 변화" 한국식품저장유통학회 16 (16): 87-93, 2009

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4 유영모, "인삼 부산물 급여 돼지의 도체 및 육질 특성" 한국축산식품학회 22 (22): 337-342, 2002

5 한찬규, "돼지고기가 생체내 중금속의 축적억제에 미치는 영향" 97-, 1999

6 김일석, "돼지 품종이 등심의 일반성분, 물리화학적, 콜레스테롤, 아미노산, 지방산 조성 및 관능적 품질 특성에 미치는 영향" 한국동물자원과학회 50 (50): 121-132, 2008

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