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Physicochemical Properties of Chicken Thigh Meat Sausage Manufactured with Red Yeast Rice Powder
홍국분말 첨가에 따른 닭다리살 소시지의 품질특성 변화
2019
Korean Journal of Poultry Science
홍국분말 첨가에 따른 닭다리살 소시지의 품질특성 변화
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