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Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

M A Lee1, D J Han, J Y Jeong

  • 1Department of Food Science and Biotechnology of Animal Resources, Konkuk University, 143-701, 1 Hwayang-dong, Gwangjin-gu, Seoul 143-701, Republic of Korea.

Meat Science
|November 9, 2011
PubMed

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