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KMID : 1011619920080040405
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Korean Journal of Food and Cookey Science
1992 Volume.8 No. 4 p.405 ~ p.410
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Scientific Study for the Starndardization of the Preparation Methods for Kyongdan (Ⅲ) ? for the focus on the volume of water and temperature of adding water ?
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Kim Ki-Sook
Han Kyung-Sun
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Abstract
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