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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.5, 2005년, pp.687 - 693
정규진 (전남도립남도대학 호텔조리제빵과) , 정춘희 (경상대학교 해양생물이용학부) , 변재형 (전남도립남도대학 호텔조리제빵과) , 최영준 (경상대학교 해양생물이용학부)
The change of food components in seaweeds, masangi (Capsosiphon fulvecense), gashiparae (Enteromorpha prolifera) and cheonggak (Codium fragile) was investigated at various harvest times. The crude protein was
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