Cite
HARVARD Citation
Jeong, H. et al. (2023). Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate. Meat science. p. . [Online].
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Jeong, H. et al. (2023). Characteristics of pork emulsion gel manufactured with hot-boned pork and winter mushroom powder without phosphate. Meat science. p. . [Online].