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KMID : 1011620040200060643
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 6 p.643 ~ p.649
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Studies on the Mutagenicity, Lipids Peroxidation and Meat Structure of Cooked Pork in Relation to Storage and Reheating using a Microwave Oven
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Chung Kyung-Sook
Koo Sung-Ja
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Abstract
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