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KMID : 1134820030320050655
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 5 p.655 ~ p.660
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Effects of Added Corn Oil on the Formation of Volatile Flavor Compounds in Dry Shrimp During Roasting Process
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주광지/Joo KJ
강미영/Kang MY
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Abstract
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KEYWORD
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