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KMID : 1011619920080030275
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Korean Journal of Food and Cookey Science
1992 Volume.8 No. 3 p.275 ~ p.280
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Sensory Characteristics of Soybean Jeolpyon by Different Cooking Method
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Jung Hae-Ok
Han Young-Sil
Rhee Chong-Ouk
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Abstract
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KEYWORD
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