KMID : 1011620040200010034
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Korean Journal of Food and Cookey Science 2004 Volume.20 No. 1 p.34 ~ p.41
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Changes in the Riboflavin Content of Spinach Salad and Sesame Leaf Salad with Various Cooking and Holding Process in Foodservice Institutions
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Kim Heh-Young
Park Hwa-Yyun
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Abstract
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