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5 "Software for PC." Statics SAS Inst. 1998
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8 "Quality attributes of major porcine muscles A comparison with longissimus lumborum. Meat Sci. 33" 359-372, 1993
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10 "Multiple range and multiple F test. Biometrics. 11" 1-6, 1955
1 "Utilization of microorganisms in meat processing" 1984
2 "Use of microbial culture" 83-, 1981
3 "Tendeness and water holding properties of beef muscle as influenced by freezing and subsequent storage at 3℃ or 15℃. J. Food Sci. 41" 1433-1442, 1976
4 "Starter cultures. In Advanced in meat reearch. 2" 123-127, 1986
5 "Software for PC." Statics SAS Inst. 1998
6 "Selection of mixed cultures for meat fermentation. J. Food Sci. 54" 839-842, 1989
7 "Ripening and development of fermented meat products. Korean J. Food Sci. Ani. Resour. 10" 59-74, 1990
8 "Quality attributes of major porcine muscles A comparison with longissimus lumborum. Meat Sci. 33" 359-372, 1993
9 "Official methods of analysis. 18th ed" Association of Official Analytical Chemists. 931-, 1998
10 "Multiple range and multiple F test. Biometrics. 11" 1-6, 1955
11 "Meat quality of bulls and heifers of commeracial cross breeds of the improved Slovak Spotted cattle with the Limousine breed. Vedecke Prace Vyskumneho Ustaru Zivocisnej Vyroby Nitre CSFR" 24 : 59-, 1991
12 "Effects fo glycerol addition level on the changes in physico-chemical characteristics of intermediate moisture meat. Korean J. Anim. Sci. & Technol. 31" 342-352, 1989
13 "Effect of added NaCl levels on the physical chemical and microbial properties of dry sausage during ripening period. Korean J. Food Sci. Tech. 20" 755-761, 1988
14 "Development in meat science" . Elsevier Applied Science Publishers. p 89. 1985
15 "Compounds determining pH in dry sausage. J. Meat Sci. 3" 161-165, 1979
16 "A role and utilization of microorganisms in fermented meat product." 15 : 244-251, 1995
17 "A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage. J. Food Sci. 35" 582-587, 1970