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NTIS 바로가기Journal of nutrition and health, v.54 no.5, 2021년, pp.560 - 572
김미현 (공주대학교 식품영양학과) , 최인영 (공주대학교 식품영양학과) , 연지영 (서원대학교 식품영양학과)
Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from ...
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