대구한의대학교 향산도서관

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PROCESSING, PRODUCTS, AND FOOD SAFETY - Effects of Intramuscular Fat Levels on Sensory Characteristics of Duck Breast Meat: / Chartrin, P,Meteau, K,Juin, H,Bernadet, M D,Guy, G,Larzul, C,Remignon, H,Mourot, J,Duclos, M J,Baeza, E / POULTRY SCIENCE ASSOCIATION Inc / Poultry science / 2006 /
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