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KMID : 0380620060380050628
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.628 ~ p.634
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Engineering/Processing/Sensory Evaluation : The Study on the Quality of Pre-Processed Vegetables in School and Institutional Food-Service
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Lee Seung-Joo
Lee Seung-Mi
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Abstract
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KEYWORD
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pre-processing vegetables, quality, sensory analysis, physico-chemical analysis
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FullTexts / Linksout information
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Listed journal information
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