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KMID : 1011619910070010053
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Korean Journal of Food and Cookey Science
1991 Volume.7 No. 1 p.53 ~ p.59
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Effect of Cooking Tools and Concentration of Egg Solution on Textural Characteristics in Coagulation of Egg Solution
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Lee Myung-Sook
Kim Ki-Sook
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Abstract
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KEYWORD
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