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KMID : 1011619950110050557
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 5 p.557 ~ p.564
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Standardization of the Preparation Methods of Korean Foods (III); For the focus on Pibimbab (Mixed Rice)
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Kye Seung-Hee
Moon Hyun-Kyung
Yum Cho-Ae
Song Tae-Hee
Lee Sung-Hee
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Abstract
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KEYWORD
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