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Author: Se-Myung Kim
1 Articles are founded.
Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan
J Anim Sci Technol 2020;62(4):553-564.
https://doi.org/10.5187/jast.2020.62.4.553
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https://doi.org/10.5187/jast.2020.62.4.553