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Author: Gi Taek Hong
1 Articles are founded.
Effect of NaCl Concentration and Cooking Temperature on the Color and Pigment Characteristics of Presalted Ground Chicken Breasts
Korean J Food Sci Anim Resour 2018;38(2):417-430.
https://doi.org/10.5851/kosfa.2018.38.2.417
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https://doi.org/10.5851/kosfa.2018.38.2.417