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KMID : 1011620000160060609
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 6 p.609 ~ p.621
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Sensory and Physicochemical characteristics and Storage time of Daechu-Injeulmi added with various levels of jujube powder
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Cha Gyung-Hee
Shim Young-Hyun
Lee Hyo-Gee
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Abstract
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