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Author: Yi-Hyung Chung
1 Articles are founded.
Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with Rubus coreanus By-Product
Food Sci Anim Resour 2021;41(5):826-839.
https://doi.org/10.5851/kosfa.2021.e40
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https://doi.org/10.5851/kosfa.2021.e40