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KMID : 1011619850010010065
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Korean Journal of Food and Cookey Science
1985 Volume.1 No. 1 p.65 ~ p.73
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Effect of Texturized Soy Protein on the Sensory Characteristics and Texture of Meat Balls (Wanja)
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Chung Rak-Won
Lee Hyo-Gee
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Abstract
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KEYWORD
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