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KMID : 1011619980140040358
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 4 p.358 ~ p.366
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A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Bulkogis for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations
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Kang Hyun-Joo
Kim Kyung-Ja
Kim Eun-Hee
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Abstract
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