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KMID : 0860719980020000313
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Annual Bulletin of The Bum-Suk Academic Scholarship Foundation
1998 Volume.2 No. 0 p.313 ~ p.326
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Effect of Vacuum Packaging Level on the Quality of Portk Jerky
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Abstract
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KEYWORD
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Pork jerky, Vacuum level, TBA, Rheologic status, Clor, Sensory score
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Listed journal information
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