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Author: Dong-Han Kim
1 Articles are founded.
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J Food Sci Anim Resour 2017;37(6):823-832.
https://doi.org/10.5851/kosfa.2017.37.6.823
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https://doi.org/10.5851/kosfa.2017.37.6.823