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KMID : 1011619990150010050
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 1 p.50 ~ p.54
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Physical and Sensory Characteristics of Persimmon Jam Prepared with Enzyme Treated Persimmon Juice
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Kim Jong-Gun
Choi Hee- Sook
Kim Woo-Jung
Oh Hoon-Il
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Abstract
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KEYWORD
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