KMID : 0380919860150030243
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Journal of the Korean Society of Food Nutrition 1986 Volume.15 No. 3 p.243 ~ p.248
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Minerals, Total Nitrogen and Free Amino Acid Contents in Shank Bone Stock according to Boiling Time.
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¹Úµ¿¿¬/Park DY
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Abstract
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KEYWORD
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