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KMID : 1011620030190030354
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 3 p.354 ~ p.362
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Quality Characteristics of Jeung-Pyun added with concentrations of Paecilomyces japonica powder
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Park Geum-Soon
Park Chan-Sung
Choi Mi-Ae
Kim Jung-Suk
Cho Hyun-Jung
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Abstract
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