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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.19 no.4, 2006년, pp.466 - 472
차용준 (창원대학교 식품영양학과) , 조우진 (창원대학교 식품영양학과) , 정은정 (창원대학교 식품영양학과)
In order to develop materials of crab-like flavorant, taste compounds including physicochemical characteristics were analyzed in red snow crab cooker effluent(RSCCE) and hepatopancreas. The
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