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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.1 = no.167, 2003년, pp.52 - 56
Physicochemical properties of freeze-dried upper and middle parts of Korean raw anther were investigated and analyzed. Moisture contents of upper part and middles part were 51.7 and 63.6%, respectively. Contents of crude protein, crude fat, crude ash, and carbohydrates of upper part of antler were 6...
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