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KMID : 1011619910070040035
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Korean Journal of Food and Cookey Science
1991 Volume.7 No. 4 p.35 ~ p.40
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Effect of Different Methods of Cooking on Sensory and Nutritional Properties of Kongjook
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Lee Hyun-Ok
Kim Eul-Sang
Jang Myung-Sook
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Abstract
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