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KMID : 1025520050470010049
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Journal of Animal Science and Technology
2005 Volume.47 No. 1 p.49 ~ p.56
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Physical and Sensory Characteristics of Korean Style Meat Products
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Kim Il-Suk
Jin Sang-Keun
Hah Kyung-Hee
Lyou Hyun-Jee
Park Ki-Hoon
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Abstract
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KEYWORD
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Salinity, Saccharinity, pH, Meat color, Sensory evaluation
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