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KMID : 0380919850140020171
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Journal of the Korean Society of Food Nutrition
1985 Volume.14 No. 2 p.171 ~ p.176
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Comparison of Microwave and Conventional Cooking Methods on the Nutritional Composition of Potatoes - (1) Changes of Proximate Composition, Minerals and Water - soluble Vitamins
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유양자/Yoo YJ
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Abstract
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