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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
Geon Ho Kim, Koo Bok Chin
DOI :
https://doi.org/10.5713/ab.21.0421
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Anim Biosci
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Volume 35(8); 2022
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Article
Animal Products
Animal Bioscience 2022;35(8): 1270-1278.
https://doi.org/10.5713/ab.21.0421
Published online January 5, 2022.
Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
Geon Ho Kim
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