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KMID : 1011620060220040504
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Korean Journal of Food and Cookey Science
2006 Volume.22 No. 4 p.504 ~ p.513
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Evaluation of the quality of Danhopak tzeam prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System
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Ko Sung-Hee
Kim Heh-Young
Oh Kyung-Sook
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Abstract
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