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KMID : 1011619990150050512
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Korean Journal of Food and Cookey Science
1999 Volume.15 No. 5 p.512 ~ p.523
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The Characteristics of Sensory Evaluation by Various Cooking Methods of Salted-Dried Flathead
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Shin Ae-Sook
Lee Hyeon-Deog
Kim Kyung-Ja
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Abstract
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