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Effect of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat

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Effect of washing temperature and pH on the quality of surimi from mechanically deboned chicken meat
저자
이성기
발행일
1999-08-03
학회명
45th International Congress of Meat Science and Technology(ICoMST)
개최국가
일본
학회 개최일
1999-08-03 ~ 1999-08-03

ScholarWorks@강원대학교

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