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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.41 no.3, 2012년, pp.362 - 368
이봄이 (서울대학교 식품영양학과.생활과학연구소) , 이희재 (서울대학교 식품영양학과.생활과학연구소) , 조은애 (서울대학교 식품영양학과.생활과학연구소) , 황금택 (서울대학교 식품영양학과.생활과학연구소)
This study examined the fatty acid compositions of the fats extracted from 14 commercial coffee creamers and 11 instant coffee mixes, and evaluated the sensory characteristics of the coffees using different coffee creamers. The fat content in the 14 coffee creamers and 11 coffee mixes was 15~28% and...
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