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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Anim Biosci. 2019;32(12):1933-1941.   Published online May 27, 2019
DOI: https://doi.org/10.5713/ajas.19.0117

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Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin
Asian-Australasian Journal of Animal Sciences. 2019;32(12):1933-1941   Crossref logo
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Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin
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SENSORY PERCEPTION OF CURED-SMOKED PORK LOIN FROM CARRIERS AND NONCARRIERS OF THE RN- ALLELE AND ITS RELATIONSHIP WITH TECHNOLOGICAL MEAT QUALITY
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