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Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of
ready-to-eat pork patties
Ji-Han Kim (Kim JH), Hyun-Joo Jang (Jang HJ), Chi-Ho Lee (Lee CH)
Asian-Australas J Anim Sci. 2019;32(7):1027-1035. Published online 2019 Jan 3 DOI: https://doi.org/10.5713/ajas.18.0689
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