{"identifier":"nobleid:/w1/20260521/75EE18BE","arkIdentifier":"ark:/48914/w1/20260521/75EE18BE","version":1,"workTitle":"Changes of Qualities in Vacuum Packed Fermented Pork Using a Korean Traditional Sensoning During Storage","workType":"Journal Article","authors":"S.K. Jin","description":null,"workUrl":null,"existingDoi":"10.5187/jast.2005.47.1.039","createdAt":"2026-05-21T11:35:22.233021Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260521/75EE18BE.v1"}