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Author: Chang-Won Pyun
1 Articles are founded.
Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage
J Anim Sci Technol 2014;56
https://doi.org/10.1186/2055-0391-56-21
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https://doi.org/10.1186/2055-0391-56-21