돼지 품종이 등심의 일반성분, 물리화학적, 콜레스테롤, 아미노산, 지방산 조성 및 관능적 품질 특성에 미치는 영향 = The Effects of Pig Breeds on Proximate, Physicochemical, Cholesterol, Amino Acid, Fatty Acid and Sensory Properties of Loins

참고문헌 (Reference)

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