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KMID : 1011620030190040504
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 4 p.504 ~ p.510
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Optimization for the Preparation of Jeung-Pyun, with Added Paecilomyces japonica Powder, Using a Response Surface Methodology
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Park Geum-Soon
Youn Kwang-Sup
Hwang Sung-Hee
Cho Hyun-Jung
Kim Jung-Suk
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Abstract
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