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