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Food science and technology research container_2nrssw6pxvgvjk4eew7qmgzjw4

Published by Japanese Society for Food Science and Technology

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Effects of Curing Methods on the Quality Characteristics of Pork Jerky

Doo-Jeong HAN, Jong-Youn JEONG, Ji-Hun CHOI, Yun-Sang CHOI, Hack-Youn KIM, Mi-Ai LEE, Eui-Soo LEE, Hyun-Dong PAIK, Cheon-Jei KIM
2011 | Food science and technology research
doi:10.3136/fstr.17.179  
2,197
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1,893 preserved and accessble (bright)
0 preserved, inaccessible (dark)
304 no known preservation
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article-journal 2,197
Type  unknown
Status  unknown
ISSN-L?  1344-6606
Print:  1344-6606
Electronic:  1881-3984
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Revision: 1ab9d92b-7b84-4492-b69f-e373369bc7ba
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