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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.10 no.1, 2003년, pp.65 - 69
이숙희 (영남대학교 식품영양학과) , 김남우 (경산대학교 자연과학부) , 신승렬 (경산대학교 생명자원공학부)
This paper was performed to analyze the nutritional components for the basic of studies to estimate the nutritional and functional valuation of mushroom(Sarcodon aspratus) The contents of moisture, ash, crude protein, crude fat and carbohydrate in mushroom were 89.93, 1.18, 3.67. 0.96 and 4.26%, res...
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