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Effects of postmortem temperature on color and water-holding capacity of pork loin.

  • Byoung-Chul Kim
제목
Effects of postmortem temperature on color and water-holding capacity of pork loin.
저자
Byoung-Chul Kim
학회명
The 45th International Congress of Meat Science and Technology.
개최지
The 45th International Congress of Meat Science and Technology.
학회 개최일
1999-03-01

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