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Min-Seo Jung
, Seung-Lim LeeJournal of The Korean Society of Food Culture :: Vol.39 No.3 pp.147-155
DOI:https://doi.org/10.7318/KJFC/2024.39.3.147
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Min-Seo Jung, Seung-Lim Lee
Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.147-155
DOI:https://doi.org/10.7318/KJFC/2024.39.3.147