조지방 추출 방법에 따른 지방산 조성 비교 및 조리방법을 달리한 닭고기 부위별 지방산 함량 분석
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정상화 | - |
dc.contributor.author | 신정아 | - |
dc.contributor.author | 김인환 | - |
dc.contributor.author | 김병희 | - |
dc.contributor.author | 이준수 | - |
dc.contributor.author | 이기택 | - |
dc.date.accessioned | 2022-04-19T10:04:55Z | - |
dc.date.available | 2022-04-19T10:04:55Z | - |
dc.date.issued | 2014-08 | - |
dc.identifier.issn | 1226-3311 | - |
dc.identifier.issn | 2288-5978 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/147284 | - |
dc.format.extent | 7 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양과학회 | - |
dc.title | 조지방 추출 방법에 따른 지방산 조성 비교 및 조리방법을 달리한 닭고기 부위별 지방산 함량 분석 | - |
dc.title.alternative | Comparison of fatty acid composition by fat extraction method: Different parts of chicken by cooking method | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.3746/jkfn.2014.43.8.1257 | - |
dc.identifier.scopusid | 2-s2.0-84906856148 | - |
dc.identifier.bibliographicCitation | 한국식품영양과학회지, v.43, no.8, pp 1257 - 1263 | - |
dc.citation.title | 한국식품영양과학회지 | - |
dc.citation.volume | 43 | - |
dc.citation.number | 8 | - |
dc.citation.startPage | 1257 | - |
dc.citation.endPage | 1263 | - |
dc.identifier.kciid | ART001903510 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
dc.identifier.url | https://www.dbpia.co.kr/journal/articleDetail?nodeId=NODE02467254&language=ko_KR&hasTopBanner=true | - |
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