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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.653 - 660
박어진 (가톨릭상지대학 호텔외식조리과) , 안상희 (대구가톨릭대학교 외식산업학과)
Some quality characteristics of tofu prepared with cuttlefish ink were investigated to study the effects of various of coagulants. Each concentration of coagulant was determined as 0.2% of GDL, 0.3# of
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