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Author: Yiseong Yoon
1 Articles are founded.
Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork
Food Sci Anim Resour 2025;45(6):1644-1655.
https://doi.org/10.5851/kosfa.2024.e136
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https://doi.org/10.5851/kosfa.2024.e136