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A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Kang, G. H.; Joo, S. T.; Park, G. B.; Choi, S. G.; Han, C. Y.; Kim, B. C.

ArticleIssue Date2010CitationJOURNAL OF MUSCLE FOODS, v.21, no.2, pp 343 - 349PublisherWILEY-BLACKWELL PUBLISHING, INC
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