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KMID : 1007520050140050676
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Food Science and Biotechnology
2005 Volume.14 No. 5 p.676 ~ p.680
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The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
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Hong Geun-Pyo
Park Sung-Hee
Kim Jee-Yeon
Lee Chi-Ho
Lee Sung
Min Sang-Gi
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Abstract
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KEYWORD
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thawing rate, physicochemical properties, frozen ostrich meat, air velocity
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