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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.21 no.6, 2006년, pp.644 - 652
김지영 (대구가톨릭대학교 외식산업학과) , 박금순 (대구가톨릭대학교 외식산업학과)
This study was investigated the utilization of pomegranate(P) as coagulants for 새려 manufacture, the quality characteristics and shelf-life on tofu made by P1(fruit juice of pomegranate 1%) and P2(fruit juice of pomegranate 2%) and P3(fruit juice of pomegranate 3%) and P4(fruit juice of pomegranate 4...
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한상배. 2005. 우리나라 두부류의 관리체계. 한국식품영양과학회. 춘계산업심포지움. pp 1-7
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