대구한의대학교 향산도서관

선택목록저장

검색간략리스트

저널기사
PROCESSING, PRODUCTS, AND FOOD SAFETY - Broiler Carcass Bacterial Counts After Immersion Chilling Using Either a Low or High Volume of Water: / Northcutt, J K,Cason, J A,Smith, D P,Buhr, R J,Fletcher, D L / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2006 /
항목 :