The Effect of the Addition Levels of Odor Reducing Contents on the Concentration of Volatile Fatty Acid and Volatile Organic Compound in Pig Slurry (양돈 슬러리에 첨가된 악취저감물질 수준별 휘발성 지방산과 휘발성 유기화합물 농도 비교)
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- Journal of Animal Environmental Science
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- v.19 no.2
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- pp.101-108
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- 2013