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KMID : 0881720070220010057
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Journal of Food Hygiene and Safety
2007 Volume.22 No. 1 p.57 ~ p.62
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Microbiological, pH and Sensory Evaluations of Refrigerated Pork Tender-Loins Treated with Potassium Sorbate
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Kim Chang-Ryoul
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Abstract
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KEYWORD
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pork tender-Loin, potassium sorbate, pH, APC, sensory evaluation
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