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KMID : 0881720010160030227
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Journal of Food Hygiene and Safety
2001 Volume.16 No. 3 p.227 ~ p.231
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Studies of GanEiung (III) -Study on The Improvement of Decreasing Aroma of Insam(Ginseng) Gangjung and The Development of It′s Substitutional Materials
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Abstract
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KEYWORD
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Flavor strength score, Hedonic score, substitute materials, Expansion rate, Insam gangjung
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