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KMID : 1011620020180060637
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Korean Journal of Food and Cookey Science
2002 Volume.18 No. 6 p.637 ~ p.643
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Sensory and Mechanical Characteristics of Brown Sauce by Different Ratio of Ingredients
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Lee Kyung-Hee
Lee Kwang-Il
Lee Young-Nam
Park Hong-Hyun
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Abstract
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