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KMID : 1134820050340091478
Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 9 p.1478 ~ p.1485
Effects of Process Conditions on the Color and Firmness of Salted Radish Root (Danmooji) at Model System
±¸°æÇü/Ku KH
¹Ú¿Ï¼ö/ÀÌ°æ¾Æ/Park WS/Lee KA
Abstract
KEYWORD
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