KMID : 1011619980140040348
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Korean Journal of Food and Cookey Science 1998 Volume.14 No. 4 p.348 ~ p.357
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A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Korean Traditional Starch Foods for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations
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Kang Hyun-Joo
Kim Kyung-Ja Kim Eun-Hee
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Abstract
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