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KMID : 1134820020310040629
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Journal of the Korean Society of Food Science and Nutrition
2002 Volume.31 No. 4 p.629 ~ p.635
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Development of Low - fat Meat Processing Technology using Interaction between Meat Proteins and Hydrocolloids - Ⅱ Development of Low - fat Sausages Using the Results of Model Study
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진구복/Chin KB
이홍철/Lee HC
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Abstract
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KEYWORD
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