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KMID : 1011620010170030237
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Korean Journal of Food and Cookey Science
2001 Volume.17 No. 3 p.237 ~ p.245
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Standardization of the Preparation Methods for Hwajeun (Ⅰ) - focused on the volume and temperature of water added -
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Lee Seung-Hyun
Jang Myung-Sook
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Abstract
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KEYWORD
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