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Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle
Y. M. Choi, Y. C. Ryu, S. H. Lee, G. W. Go, H. G. Shin, K. H. Kim, M. S. Rhee, B. C. Kim
Research output: Contribution to journal › Article › peer-review
56
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(Scopus)