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KMID : 1134820010300030488
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 3 p.488 ~ p.493
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Protein nutritional qualities of beef patties added with crucian carp extraction residue
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Abstract
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KEYWORD
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crucian carp, extract residue, beef patty, protein nutritional quality
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FullTexts / Linksout information
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Listed journal information
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