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Author: Su-In Hwang
1 Articles are founded.
Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4
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https://doi.org/10.5851/kosfa.2019.e4