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  1. 1
    Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

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  2. 2
    Physicochemical properties and shelf-life of low-fat pork sausages wrapped with active film manufactured by sodium alginate and cherry tomato powder

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  3. 3
    Effect of Dietary Beta-Glucan on the Performance of Broilers and the Quality of Broiler Breast Meat

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  4. 4
    Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens

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  5. 5
    Properties of Milk Supplemented with Peanut Sprout Extract Microcapsules during Storage

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