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THE EFFECT OF GARLIC OR ONION MARINADE ON THE LIPID OXIDATION AND MEAT QUALITY OF PORK DURING COLD STORAGE

✍ Scribed by Y.J. KIM; S.K. JIN; W.Y. PARK; B.W. KIM; S.T. JOO; H.S. YANG

No coin nor oath required. For personal study only.

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