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KMID : 1011620020180040461
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 4 p.461 ~ p.469
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Changes in the Riboflavin Content of Stir-Fried Sausage with Vegetable and Stir-Fried Garlic Young Stem at Various Cooking and Holding Processes in Food Service Establishments( I )
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Kim Heh-Young
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Abstract
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