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KMID : 1011619930090020094
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Korean Journal of Food and Cookey Science
1993 Volume.9 No. 2 p.94 ~ p.98
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Effect of Treatment with Garlic or Lemon Juice on Lipid Oxidation and Color Difference during the Storage of Mackerel Pike
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Kim Kyung-Hee
Kim Ki-Sook
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Abstract
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KEYWORD
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