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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.22 no.1, 2015년, pp.44 - 50
박승종 (충남대학교 식품공학과) , 송경빈 (충남대학교 식품공학과)
This study was performed to optimize the preparation of frozen lotus roots. Prior to freezing, an optimal blanching condition at
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