Calibrations between the variables of microbial TTI response and ground pork qualities

Meat Science - Tập 95 - Trang 362-367 - 2013
Eunji Kim1,2, Dong Yeol Choi1,2, Hyun Chul Kim1,2, Keehyuk Kim3,2, Seung Ju Lee1,2
1Department of Food Science and Technology, Dongguk University — Seoul, Seoul 100-715, Republic of Korea
2Center for Intelligent Agro-Food Packaging (CIFP), Dongguk University, Seoul 100-715, Republic of Korea
3Department of Culinary Nutrition, Woosong University, Daejeon 300-718, Republic of Korea

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