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3 신성철, "웅성 특이적 SRY 및 ZFY 유전자를 이용한 쇠고기 성(性) 판별" 한국축산식품학회 27 (27): 351-356, 2007
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1 "한국무역협회"
2 진상근, "이온수와 복합광물질 급여가 비육돈의 지방산 및 아미노산 조성에 미치는 영향" 한국축산식품학회 28 (28): 529-534, 2008
3 신성철, "웅성 특이적 SRY 및 ZFY 유전자를 이용한 쇠고기 성(性) 판별" 한국축산식품학회 27 (27): 351-356, 2007
4 농촌자원개발연구소, "식품성분표" 농촌진흥청 228-, 2006
5 김일석, "삼점검사 및 척도묘사분석을 이용한 국내산 및 수입산 목심의 관능적 품질특성" 한국축산식품학회 24 (24): 342-348, 2004
6 김광옥, "관능검사 방법 및 응용" 신광출판사 35-40, 1993
7 Wong E, "Volatile medium chain fatty acids and mutton flavor" 23 : 495-498, 1975
8 Kye SH, "The study on frequently consumed food items from 1993 Korean National Nutrition Survey(Ⅱ) -amounts and frequency of dishes intakes" 11 : 568-569, 1996
9 Batcher OM, "Sensory evaluation of lamb and yearling mutton flavors" 34 : 272-274, 1969
10 송문섭, "SAS를 이용한 통계자료분석" 자유아카데미 84-94, 1992
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19 Ha JK, "Distribution of volatile branchedchain fatty acids in paranephric fats of various red meat spices" 23 : 433-440, 1990
20 Kim CJ, "Changes of physico-chemical properties of beef tenderloin steak by cooking methods" 21 : 314-322, 2001
21 Suh DS, "Application of quantitative descriptive analysis to commercial soybean curd" 16 : 58-64, 2001
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