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Author: Han-Byul Kang
1 Articles are founded.
Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30
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https://doi.org/10.5851/kosfa.2018.e30