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KMID : 1011620000160040328
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 4 p.328 ~ p.335
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Effect of application methods of frying oil on the physicochemical properties of frying oil in the school foodservice
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Yun Gil-Sook
Kim Na-Young
Jang Myung-Sook
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Abstract
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