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KMID : 1011619990150030264
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 3 p.264 ~ p.271
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Effect of Microwave Preheating and Hydrogenated Frying Fats on the Storage Stability of Yackwa
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Kim Chang-Soon
Yun Mi-Hwa
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Abstract
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KEYWORD
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