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KMID : 1134820050340071091
Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 7 p.1091 ~ p.1097
Quality of Persimmon Jelly by Various Ratio of Dried Persimmon Extract
김준한/Kim JH
김종국/Kim JK
Abstract
KEYWORD
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학술진흥재단(KCI)