Changes in the Physicochemical Properties of the Muscles from Low-Fat Pork Cuts during Chilled Storage
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چکیده
منابع مشابه
Effect of Feijoa Leaf Polysaccharides on the Physicochemical and Sensory Properties of Low Fat Yogurt during Storage
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ژورنال
عنوان ژورنال: Korean Journal for Food Science of Animal Resources
سال: 2009
ISSN: 1225-8563
DOI: 10.5851/kosfa.2009.29.2.213