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Author: Hyun-Joo Jang
1 Articles are founded.
![](/journal/kosfa/kosfa-36-6/gif/kosfa-36-6-729-f001.gif)
Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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https://doi.org/10.5851/kosfa.2016.36.6.729