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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.38 no.5 = no.189, 2006년, pp.628 - 634
This study was performed to investigate the quality of pre-processed vegetables used in school and institutional food-services. Pre-processed food materials (carrot, potato, and cabbage) frequently used in food-service were collected from 14 various processing company sources. The sensory and physic...
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