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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.4, 2006년, pp.426 - 432
권대준 (아시아대학교 한약자원학과) , 김미향 (상주대학교 식품영양학과) , 이난희 (대구가톨릭대학교 식품영양학과) , 권오준 (경북전략산업기획단 평가기획실) , 손동화 (대구산업정보대학 식품영양학과) , 최웅규 (아시아대학교 한방식품영양학과)
This study was conducted to investigate the changes in quality characteristics of frozen maesil according to thawing methods. The quality of maesil thawed in microwave oven was superior to those thaw in refrigerating temperature(5 주제어
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