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Effect of glucono-δ-lactone and κ-carrageenan combined with high pressure treatment on the physico-chemical properties of restructured pork

✍ Scribed by Geun-Pyo Hong; Se-Hee Ko; Mi-Jung Choi; Sang-Gi Min


Book ID
116737246
Publisher
Elsevier Science
Year
2008
Tongue
English
Weight
287 KB
Volume
79
Category
Article
ISSN
0309-1740

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