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The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

Seong Pil-Nam, Kyoungmi Park, Geun-Ho Kang, Soo‐Hyun Cho, Beom-Young Park, Hoa Van-Ba

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Key concepts: Food science, Chemistry, Flavor, Lipid oxidation, Taste, Preservative, TBARS, Antioxidant

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The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage — Research Paper | ScholarLens