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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.5, 2007년, pp.615 - 625
김혜영 (성신여자대학교 식품영양학과) , 고성희 (성신여자대학교 식품영양학과) , 이경연 (성신여자대학교 식품영양학과)
The purpose of this study was to evaluate the microbiological and sensory quality changes from packing methods(PE;
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