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KMID : 1134820030320060855
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Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 6 p.855 ~ p.858
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Preparation and Characterization of Fried Surimi Gel Containing King Oyster Mushroom (Pleurotus eryngii)
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김소영/Kim SY
손미희/하정욱/이승철/Son MH/Ha JU/Lee SC
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Abstract
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KEYWORD
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