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KMID : 1011619930090040293
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Korean Journal of Food and Cookey Science
1993 Volume.9 No. 4 p.293 ~ p.297
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The Physicochemical Properties and Taste Variation of Hydrogenated Soybean oil in Deep-frying Potatoes
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Kwon Hye-Soon
Yum Cho-Ae
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Abstract
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