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NTIS 바로가기한국조리과학회지 = Korean Journal of Food and Cookery Science, v.20 no.1, 2004년, pp.100 - 111
오세인 (서일대학 식품영양과) , 장영애 (한국보건산업진흥원)
The purpose of this study was to investigate the status of current nutrition labeling on the packaging of the processed foods that provide consumers with a reliable and consistent source of information, which has been considered as a useful aid for food selection and a potent educational tool for nu...
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