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A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

✍ Scribed by G.H. KANG; S.T. JOO; G.B. PARK; S.G. CHOI; C.Y. HAN; B.C. KIM

No coin nor oath required. For personal study only.

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