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2004•Journal of Animal Science and TechnologyOpen access

Changes of Quality Characteristics of Manufactured Press Ham using Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Periods

J.I. Lee

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Key concepts: Conjugated linoleic acid, Loin, Food science, Chemistry, Linoleic acid, Fatty acid, Biochemistry

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Changes of Quality Characteristics of Manufactured Press Ham using Conjugated Linoleic Acid(CLA) Accumulated Pork during Storage Periods — Research Paper | ScholarLens