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KMID : 1024419970010010005
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Food Engineering Progress
1997 Volume.1 No. 1 p.5 ~ p.10
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Ohmic Heating Characteristics of Foods Having Different Chemical Composition and Microstructure
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Choi Sung-Jin
Yoon Sung-Won
Lee Cherl-Ho
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Abstract
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KEYWORD
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ohmic heating, food composition, radish, sausage, arcon starch gel, hot bean paste
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Listed journal information
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