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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.34 no.3, 2018년, pp.319 - 326
최미경 (계명대학교 식품보건학부)
Purpose: This study analyzed the types and consumption status of foods containing kimchi by Korean adults using the 2015 Korea National Health and Nutrition Examination Survey (KNHANES) to provide basic data for the development of recipes using kimchi. Methods: The food intake survey (24-hour recall...
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