Changes of Pork Antigenicity by Heat, Pressure, Sonication, Microwave, and Gamma Irradiation
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Kim, Seo-Jin
(Department of Food Science & Technology/Institute of Food Science, Pukyong National University)
Kim, Koth-Bong-Woo-Ri (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Song, Eu-Jin (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Lee, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Yoon, So-Young (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Lee, So-Jeong (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Lee, Chung-Jo (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) Park, Jin-Gyu (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Lee, Ju-Woon (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Byun, Myung-Woo (Team for Radiation Food Science and Biotechnology, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) Ahn, Dong-Hyun (Department of Food Science & Technology/Institute of Food Science, Pukyong National University) |
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