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KMID : 1011620000160050394
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 5 p.394 ~ p.401
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Optimization of Gamsulgi Prepared with Persimmon Peel Powder Using Response Surface Methodology
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Park Geum-Soon
Chung Eoi-Sook
Lee Sun-Ju
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Abstract
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