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KMID : 1011620030190060765
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 6 p.765 ~ p.771
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Sensory and Physical Characteristics of Hwajeun Depended on the Various Levels of Oil Amounts and Frying Time
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Lee Seung-Hyun
Park Jung-Eun
Jang Myung-Sook
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Abstract
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