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Effect of Olive Oil Substitution Ratio on Quality Characteristics of Low-fat Pork Patty
Effect of Olive Oil Substitution Ratio on Quality Characteristics of Low-fat Pork Patty
2020
이시형
최영준
이경숙
정인철
이경수
최강원
Keywords:
Cholesterol
fatty acid composition
Food science
olive oil
Chemistry
quality characteristics
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