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Author: Hyun Wook Do
1 Articles are founded.
A Comparison of the Essential Amino Acid Content and the Retention Rate by Chicken Part according to Different Cooking Methods
Korean J Food Sci Anim Resour 2017;37(5):626-634.
https://doi.org/10.5851/kosfa.2017.37.5.626
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https://doi.org/10.5851/kosfa.2017.37.5.626