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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.34 no.4, 2005년, pp.503 - 508
이옥환 (충북대학교 식품공학과) , 이희봉 (충북대학교 식품공학과) , 이준수 (충북대학교 식품공학과) , 손종연 (한경대학교 식품생물공학과 식품생물산업연구소) , 이성갑 (한경대학교 식품생물공학과 식품생물산업연구소) , 김현덕 (한경대학교 식품생물공학과 식품생물산업연구소) , 김영찬 (한국식품연구원) , 이부용 (포천중문의과대학교 대체의학대학원)
The chemical properties of olive and bay leaves were investigated and analyzed to provide basic data for food materialization and processing. The moisture contents of olive and bay leaves were
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