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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.26 no.3, 2011년, pp.209 - 213
정세희 (중앙대학교 식품공학부) , 하지형 (중앙대학교 식품공학부) , 정영길 ((주)참맛) , 조병철 ((주)참맛) , 김동호 (서원대학교) , 하상도 (중앙대학교 식품공학부)
Physicochemical, microbiological and sensory characteristics were determined during storage at 15, 25, and 35
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