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KMID : 1134820030320050667
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 5 p.667 ~ p.672
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A Study on Preparation of Wanjajun for Cook / Chill System - Ⅱ. Quality Characteristics of Wanjajun Containing Hydrocolloids
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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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