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Author: Hyung-Gyu Choi

2 Articles are founded.

Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Korean J Food Sci Anim Resour 2016;36(1):61-67.
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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Korean J Food Sci Anim Resour 2016;36(1):131-136.
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