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KMID : 1024419980020030210
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Food Engineering Progress
1998 Volume.2 No. 3 p.210 ~ p.216
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Effects of Sub - freezing Temperature on the Freshness of Pork Loin and Sea - bass
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Kim Don
Ji Seung-Won
Chang Young-Ki
Chang Eui-Young
Lee Byung-Moo
Park Ki-Hwan
Lee young-Chun
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Abstract
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KEYWORD
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sub-freezing temperature, pork loin, sea-bass, freshness
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