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KMID : 1011619960120010099
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Korean Journal of Food and Cookey Science
1996 Volume.12 No. 1 p.99 ~ p.107
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Cooking Characteristics of Emulsifier-containing Oil -Degree of Oil Absorption and Spattering During Cooking, and Standard Recipe for Fried Foods
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Moon Soo-Jae
Oh Hae-Sook
Lee Myung-Hee
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Abstract
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KEYWORD
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