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KMID : 1024619970170030226
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Food Science of Animal Resources
1997 Volume.17 No. 3 p.226 ~ p.231
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Water Holding Capacity , Cooking Loss and Gel Characteristics of Pork Heart Surimi Prepared by Washings under Antioxidative Condition
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Ha Jung-Uk
Woo D. K.
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Abstract
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KEYWORD
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