KMID : 0380919870160040371
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Journal of the Korean Society of Food Nutrition 1987 Volume.16 No. 4 p.371 ~ p.378
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Changes of Amino Acids and Formation Mechanism of Flavor in Cooked Small Shrimps
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ÃÖ¼ºÈñ/Choi SH
À̺´È£/Lee BH
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Abstract
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KEYWORD
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