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Author: Jong Hyeok Yune
1 Articles are founded.
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Food Sci Anim Resour 2019;39(3):446-458.
https://doi.org/10.5851/kosfa.2019.e41
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https://doi.org/10.5851/kosfa.2019.e41