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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.11 no.3, 2004년, pp.342 - 346
정헌식 (경북대학교 식품생물산업연구소 및 식품공학과) , 이주백 (대구보건대학 호텔조리음료계열) , 성종환 (밀양대학교 식품과학과) , 최종욱 (식품생물산업연구소 및 식품공학과)
Chemical components in the peel and flesh of full riped trifoliate oranges(Poncirus trifoliata) were investigated. Contents of crude protein, crude fat and ash in peel and flesh were 5.15 and 3.31
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