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KMID : 1011619990150020197
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 2 p.197 ~ p.202
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A Study on the Standardization and Cooking Properties of Imjasootang
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Kim Seung-Joo
Cho Jin-Ah
Cho Jung-Soon
Jo Hoo-Jong
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Abstract
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