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Physiochemical properties of pork jerky supplemented with ginger and ginseng powders during curing
Physiochemical properties of pork jerky supplemented with ginger and ginseng powders during curing
2015
Hwang Eun Gyeong
Junkoo Yi
하재정
ohdongyep
Byung Ki Kim
Keywords:
Ginseng
Organic chemistry
Curing (food preservation)
Materials science
Food science
Chemistry
Correction
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