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Effect of Supercritical Carbon Dioxide treatment on food safety and texture in pork

  • Byoung-Chul Kim
제목
Effect of Supercritical Carbon Dioxide treatment on food safety and texture in pork
저자
Byoung-Chul Kim
학회명
한국축산식품학회 추계학술발표회
개최지
광주
학회 개최일
2004-11-01 ~ 2004-11-02

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