Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
Haeun Kim (Kim H), Koo Bok Chin (Chin KB)
Anim Biosci. 2022;35(3):494-502.   Published online 2021 Aug 25     DOI: https://doi.org/10.5713/ab.21.0320
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