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KMID : 1011619980140020177
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 2 p.177 ~ p.181
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The Changes of Physico-chemical Properties of the Frying Oils during Potato and Chicken Frying
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Son Jong-Youn
Chung Moon-Sook
Ahn Myung-Soo
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Abstract
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