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

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Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periods
Animal Bioscience. 2022;35(3):494-502   Crossref logo
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