Effect of -Oryzanol on Lipid Oxidation, Color, Texture and Sensory Properties of Pork Sausage |
Cho, S.H.
(National Livestock Research Institute, RDA)
Park, B.Y. (National Livestock Research Institute, RDA) Seong, P.N. (National Livestock Research Institute, RDA) Lee, J.M. (National Livestock Research Institute, RDA) Kim, D.H. (National Livestock Research Institute, RDA) Ahn, C.N. (National Livestock Research Institute, RDA) |
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