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KMID : 0380620050370020268
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 2 p.268 ~ p.273
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Changes in Phytochemical Compounds and Hazardous Factors of Spinach by Blanching Methods
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홍정진/Hong JJ
안태현/Ahn TH
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Abstract
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KEYWORD
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spinach, blanching method, phytochemical compound, microbial count, nitrate
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