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KMID : 1134820030320010082
Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 1 p.82 ~ p.88
Manufacture and Stability of Low Calorie Mayonnaise Using Gums
이미옥/Lee MO
송영선/Song YS
Abstract
KEYWORD
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학술진흥재단(KCI)