Comparison of Microbial and Physico-chemical Quality Characteristics in Kimchi-fermented Sausages with Sodium Nitrite and Green Tea Extract View Full Text


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http://scigraph.springernature.com/pub.10.5187/jast.2012.54.4.299

DOI

http://dx.doi.org/10.5187/jast.2012.54.4.299

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https://app.dimensions.ai/details/publication/pub.1072649934


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