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ARTICLE : Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

( Ji Han Kim ) ( Go Eun Hong ) ( Kiwon Lim ) ( Woojoon Park ) ( Chi Ho Lee ) 2015년

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' ARTICLE : Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage' 의 주제별 논문영향력
논문영향력 선정 방법
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주제
  • chicken breast
  • citricacid
  • pink color
  • sous-vide
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
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' ARTICLE : Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage' 의 참고문헌

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