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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.3, 2006년, pp.278 - 283
김진주 (경남대학교 식품생명공학부) , 김선정 (경남대학교 식품생명공학부) , 김선희 (경남대학교 식품생명공학부) , 박해룡 (경남대학교 식품생명공학부) , 이승철 (경남대학교 식품생명공학부)
Styela clava was processed by four different kinds of method including FR (fresh S. clava), H1 (heat treated S. clava at
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