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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.40 no.4 = no.200, 2008년, pp.460 - 465
윤예리 (한국식품연구원) , 권기현 (한국식품연구원) , 김병삼 (한국식품연구원) , 차환수 (한국식품연구원)
This study examined the effect of head formation on the quality maintenance of minimally processed lettuce (Lactuca sativa L.) samples. The fresh-cut lettuce samples were packed in
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