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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.34 no.4 = no.164, 2002년, pp.625 - 630
Raw pine-mushrooms (Tricholoma matsutake Sing.) of four grades and those frozen were analyzed for proximate composition, smell pattern, volatile flavor compounds, and sensory evaluation. Proximate compositions of raw pine-mushrooms (A-C, regular grade) were
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