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Changes in Quality Characteristics of Pork Rectum by Addition of Maesil (Prunus mume Sieb. et Zucc.)

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  • URLhttps://db.koreascholar.com/Article/Detail/376169
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한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Nam-Goong Oh(Dept. of Food Science & Technology, Korea National University of Transportation)
  • Ung-Kyu Choi(Dept. of Food Science & Technology, Korea National University of Transportation)