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Author: Kiyoung Jeong
1 Articles are founded.
Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method
Korean J Food Sci Anim Resour 2018;38(3):506-514.
https://doi.org/10.5851/kosfa.2018.38.3.506
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https://doi.org/10.5851/kosfa.2018.38.3.506