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KMID : 0380919840130030231
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Journal of the Korean Society of Food Nutrition
1984 Volume.13 No. 3 p.231 ~ p.237
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Changes in Quality of Boiled Neverita didyma as a Function of Autoclaving Conditions
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이근우/Lee KW
류홍수/주현규/Ryn HS/Joo HK
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Abstract
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