Changes of Quality Characteristics of Manufactured Press Ham using Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Periods (CLA가 축적된 돈육으로 제조된 Press Ham의 저장기간중 품질변화)
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- Journal of Animal Science and Technology
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- v.46 no.4
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- pp.645-658
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- 2004