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Author: Sol Hee Lee
1 Articles are founded.
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System
Food Sci Anim Resour 2020;40(3):377-387.
https://doi.org/10.5851/kosfa.2020.e18
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https://doi.org/10.5851/kosfa.2020.e18