Measurement of Meat Tenderization during Post-mortem Aging by the Indirect Immunofluorescence Method (간접면역형광법(間接免疫螢光法)을 이용(利用)한 숙성중(熟成中) 식육(食肉)의 연화정도(軟化定度) 측정(測定))
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- Korean Journal of Food Science and Technology
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- v.28 no.3
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- pp.566-572
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- 1996