KMID : 1134820040330010201
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 1 p.201 ~ p.206
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Effect of Addition of Mugwort Powder and Carcass Grade on the Storage Stability of Pork Ham
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Á¤ÀÎö/Jung IC
°¼¼ÁÖ/±è¿µ±æ/ÇöÀç¼®/¹®À±Èñ/Kang SJ/Kim YK/Hyon JS/Moon YH
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Abstract
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KEYWORD
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