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NTIS 바로가기韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, v.38 no.6, 2023년, pp.465 - 476
하혜민 (군산대학교 식품영양학전공) , 이인선 (군산대학교 식품영양학전공)
This study investigated the quality characteristics of convenient chicken porridge prepared with fresh ginseng powder (FGP). The porridge made with the addition of FGP showed significantly higher or similar pH at 5.99-6.13 compared to porridge made without adding FGP. The convenient chicken porridge...
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