Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty
Hyojeung Kang(Kyungpook National University), M.W. Byun(Korea Atomic Energy Research Institute), Joong‐Ho Kwon(CJ CheilJedang (South Korea)), Cheorun Jo(Korea Atomic Energy Research Institute), Jong Hoon Kim(Yonsei University), Hae-Yun Chung(Konkuk University)
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