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KMID : 1134820030320050661
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 5 p.661 ~ p.666
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A Study on Preparation of Wanjajun for Cook / Chill System - Ⅰ. Preparation of Wanjajun with Herb and Quality Characteristics
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강은주/Kang EZ
김선영/유정희/Kim SY/Ryu CH
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Abstract
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KEYWORD
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