Changes in Nucleotide Compounds, and Chemical and Sensory Qualities of Duck Meat during Aging at 0℃ |
Kim, Young-Boong
(Korea Food Research Institute)
Ku, Su-Kyung (Korea Food Research Institute) Joo, Bum-Jin (Korea Food Research Institute) Lee, Nam-Hyuck (Korea Food Research Institute) Jang, Ae-Ra (Department of Animal Products and Food Science, Kangwon National University) |
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