한우고기와 수입육 등심과 홍두깨 부위의 휘발성 향기성분 비교 = Comparison of Volatile Flavor Profiles for Hanwoo and Imported Beef

목차 (Table of Contents)

• ABSTRACT
• Ι. 서론
• Ⅱ. 재료 및 방법
• 1. 분석시료 준비
• 2. 휘발성 향기 성분분석
• 3. 통계분석
• Ⅲ. 결과 및 고찰
• 사사
• Ⅳ. 요약
• V. 인용문헌

참고문헌 (Reference)

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