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Effects of Various Temperatures and Packaging Methods on the Storage Properties of Hanwoo Tenderloin
Jong-Hui Kim
, Eun-Seon Lee, Mi-Hwa OhJournal of The Korean Society of Food Culture :: Vol.39 No.2 pp.119-126
DOI:https://doi.org/10.7318/KJFC/2024.39.2.119
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