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Author :
B. K. Chung 1 Articles
261 Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
K. B. Chin, B. K. Chung
Asian-Australas J Anim Sci. 2003;16(2):261-265.   Published online January 1, 2003
DOI: https://doi.org/10.5713/ajas.2003.261       Cited By 2
      
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