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한국식품조리과학회
한국식품조리과학회지
김치의 숙성 과정에 따른 펙틴질의 변화
김치의 숙성 과정에 따른 펙틴질의 변화
이용호 , 이혜수
한국식품조리과학회
1985.01
한국식품조리과학회지
vol. 1 iss. 1
138-138(1pages)
UCI
I410-ECN-0102-2009-570-007372468
₩ 1,000
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