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Jeong-Uk Eom
Jeong-Uk Eom
Breed
Loin
Food science
dry cured
Biology
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Effect of pig breed and processing stage on the physicochemical properties of dry-cured loin
2021
Korean Journal for Food Science of Animal Resources
Jin-Kyu Seo
Jonghyun Ko
Jun-Young Park
Jeong-Uk Eom
Han-Sul Yang
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