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Author: Kang Nyung Heo
1 Articles are founded.
![](/journal/kosfa/kosfa-36-2/gif/kosfa-36-2-283-f001.gif)
Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure
Korean J Food Sci Anim Resour 2016;36(2):283-288.
https://doi.org/10.5851/kosfa.2016.36.2.283
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https://doi.org/10.5851/kosfa.2016.36.2.283