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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Il-Suk Kim, Sang-Keun Jin, Mi-Ra Yang, Dong Uk Ahn, Jae-Hong Park, Suk-Nam Kang
Asian-Australas J Anim Sci. 2014;27(11):1623-1629.   Published online October 16, 2014
DOI: https://doi.org/10.5713/ajas.2013.13728

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Effect of Packaging Method and Storage Time on Physicochemical Characteristics of Dry-Cured Pork Neck Products at 10°C
Asian-Australasian Journal of Animal Sciences. 2014;27(11):1623-1629   Crossref logo
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Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product
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