Physicochemical and Textural Properties, and Shelf-Life Effects of Low-fat Sausages Manufactured with Various Levels of Activated Lactoferrin during Refrigerated Storage (활성 락토페린을 첨가한 저지방 세절소시지의 냉장 저장(8°C)중 이화학적, 조직적 및 저장 특성)
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- Food Science of Animal Resources
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- v.28 no.4
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- pp.408-414
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- 2008