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KMID : 1134820010300020299
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 2 p.299 ~ p.306
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Component Characteristics of Canned Oyster Processing Waste Water as a Food Resource
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Abstract
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KEYWORD
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by-products, canned oyster, liquid wastes, boiled and relased water, wash water
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FullTexts / Linksout information
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Listed journal information
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