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NTIS 바로가기Korean journal for food science of animal resources = 한국축산식품학회지, v.25 no.4, 2005년, pp.415 - 422
The pork loin used in this study was obtained from carcass chilled for 24 hours after slaughter and divided into 2 pare. The first part was air packaged and the other part was vacuum packaged, both of which were chilled at
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