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KMID : 1007520050140060808
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Food Science and Biotechnology
2005 Volume.14 No. 6 p.808 ~ p.812
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Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
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Hong Geun-Pyo
Park Sung-Hee
Kim Jee-Yeon
Lee Si-Kyung
Min Sang-Gi
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Abstract
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KEYWORD
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high pressure, color, WHC, cooking Loss, shear force
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