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                                       Details for article 32 of 42 found articles
 
 
  Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake (Backseolgi) during storage via various packaging methods
 
 
Title: Physicochemical, microbial, and sensory evaluation of cook-chilled Korean traditional rice cake (Backseolgi) during storage via various packaging methods
Author: Lee, Kyung-A
Kim, Kee-Tae
Paik, Hyun-Dong
Appeared in: Food science and biotechnology
Paging: Volume 20 (2011) nr. 4 pages 1069-1074
Year: 2011
Contents:
Publisher: The Korean Society of Food Science and Technology, Heidelberg
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 32 of 42 found articles
 
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