Author:
Han Ye-Jin,Ku Su-Kyung,Kim Tae-Kyung,Sung Jung-Min,Kim Young-Boong,Choi Yun-Sang
Publisher
The Korean Society of Food Preservation
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4. Physicochemical and sensory characteristics of Korean blood sausage with added rice bran fiber;Choi;Han-gug Chugsan Sigpum Hag-hoeji,2009
5. Effects of addition of pine needle extracts in different forms on the antioxidant and residual nitrite contents of emulsified sausages during cold storage;Kim;Korean J. Food Sci. Anim. Resour,2011
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1 articles.
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