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KMID : 1011620010170010007
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Korean Journal of Food and Cookey Science
2001 Volume.17 No. 1 p.7 ~ p.12
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Sensory and Instrumental Characteristics of Yackwa Prepared by Different Amounts of Egg Yolk
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Yun Shook-Ja
Jang Myung-Sook
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Abstract
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