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Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods

作者:Chang-Hwan Jeong;Sol-Hee Lee;Hack-Youn Kim;
来源:Korean Journal for Food Science of Animal Resources ISSN:1225-8563, 2023年, 43卷, 5期, 877-888页, DOI: 10.5851/kosfa.2023.e42
DOI:10.5851/kosfa.2023.e42

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