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KMID : 1134820220510050520
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Journal of the Korean Society of Food Science and Nutrition
2022 Volume.51 No. 5 p.520 ~ p.521
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Corrigendum: Comparison of the Physicochemical Properties of Low and High-Moisture Extruded Meat Analog with Varying Moisture Content
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Choi Hyun-Woo
Ryu Gi-Hyung
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Abstract
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