KMID : 1011619990150050490
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Korean Journal of Food and Cookey Science 1999 Volume.15 No. 5 p.490 ~ p.499
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A Study on the Changes of Taste Components in brisket and shank Gom-Kuk by Cooking Conditions
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Cho Eun-Ja
Jung Eun-Jung
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Abstract
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KEYWORD
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