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Author: Gun Ryoung No
1 Articles are founded.
Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
Korean J Food Sci Anim Resour 2016;36(1):29-36.
https://doi.org/10.5851/kosfa.2016.36.1.29
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https://doi.org/10.5851/kosfa.2016.36.1.29