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KMID : 1011619970130040427
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 4 p.427 ~ p.433
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Sensory and Physical Characteristics of Bam-dduk Prepared with Different Ratio of the Ingredients
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Kim Ji-Young
Cha Gyung-Hee
Lee Hyo-Gee
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Abstract
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