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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.3 = no.187, 2006년, pp.342 - 347
황인국 (충북대학교 식품공학과) , 우관식 (충북대학교 식품공학과) , 김태명 (충북대학교 수의과대학) , 김대중 (충북대학교 수의과대학) , 양미희 (숙명여자대학교 약학대학) , 정헌상 (충북대학교 식품공학과)
Korean pear juice heat-treated at various temperatures (110, 120, 130, 140, and
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