The Effects of Salt and NaNO 2 on Fatty Acid Composition, Free Amino Acids, Microbial Counts and Sensory Characteristics of Dry-cured Ham Processed under Korean Environment
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Soohyun Cho | P. Seong | Beom-Young Park | Jong-Moon Lee | G. Kang | Donghoon Kim | Jin-Hyoung Kim | Jae-Hong Jung | D. Kang