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KMID : 1011619890050010009
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Korean Journal of Food and Cookey Science
1989 Volume.5 No. 1 p.9 ~ p.13
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Effects of Acetic Acid Concentration on Rheological Characteristics and Emulsion Stability of Mayonnaise
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Bae Hyo-Mee
Oh Myung-Sook
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Abstract
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KEYWORD
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