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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.19 no.3, 2003년, pp.354 - 362
박금순 (대구가톨릭대학교 가정관리학과) , 박찬성 (경산대학교 생명자원공학부) , 최미애 (양산대학 식품가공제과제빵과) , 김정숙 (대구가톨릭대학교 가정관리학과) , 조현정 (대구가톨릭대학교 가정관리학과)
higher. The Hunter color test showed lower L values with higher amounts of added JP to the Jeung-Pyun. In the sensory test. the 7 % added group had the strongest color according to the texture; the highest cohesiveness was shown in the 5 % added group, and the highest springiness was shown by the 3%...
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이주우 : 동충하초의 생리활성 기능, 한국식품영양학회 학술심포지엄 자료집 : 61, 1999
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