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KMID : 0380620060380050621
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.621 ~ p.627
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Chemistry/Analysis : Identification of Characteristic Aroma-active Compounds from Burnt Beef Reaction Flavor Manufactured by Extrusion
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Kim Ki-Won
Seo Won-Ho
Baek Hyung-Hee
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Abstract
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KEYWORD
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flavor, aroma-active compound, extrusion, reaction flavor, volatile flavor compound
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