KMID : 1011620060220050617
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Korean Journal of Food and Cookey Science 2006 Volume.22 No. 5 p.617 ~ p.625
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Evaluation of the Quality of Simmered Chicken in Soy Sauce Prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System
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Oh Kyung-Sook
Kim Heh-Young Ko Sung-Hee
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