Quality Change of Red Meat by Chlorine Dioxide Treatment during Storage
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Lee, Seung-Hwan
(Department of Food Science and Technology, Chungnam National University)
Shin, Hee-Young (Department of Food Science and Technology, Chungnam National University) Ku, Kyoung-Ju (Department of Food Science and Technology, Chungnam National University) Jin, You-Young (Department of Food Science and Technology, Chungnam National University) Jeon, So-Jeong (Department of Food Science and Technology, Chungnam National University) Chae, Hyeon-Seok (Department of Food Science and Technology, Chungnam National University) Song, Kyung-Bin (Department of Food Science and Technology, Chungnam National University) |
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