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KMID : 0665420030180020089
Korean Journal of Food Culture
2003 Volume.18 No. 2 p.89 ~ p.95
Oxidative Stability on the Pine Needle Extracted Oils and Sensory Evaluation of Savored Laver Made by Extracted Oils


Chang Moon-Jeong


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ÇмúÁøÈïÀç´Ü(KCI)