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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.22 no.4, 2007년, pp.475 - 481
이지은 (가톨릭대학교 식품영양학과) , 최은정 (가톨릭대학교 식품영양학과) , 오명숙 (가톨릭대학교 식품영양학과)
This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar,
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