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KMID : 1134820040330030598
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 3 p.598 ~ p.602
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Preparation of Jam Using Undaria pinnatifida Sporophyll
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김선재/Kim SJ
문지숙/김정목/강성국/정순택/Moon JS/Kim JM/Kang SG/Jung ST
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Abstract
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KEYWORD
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