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KMID : 1011620050210060859
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 6 p.859 ~ p.866
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Physicochemical and Sensory Quality Characteristics of Mango-jelly added with Antler Powder
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Eun Young-Ran
Choi Bong-Soon
Park Geum-Soon
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Abstract
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