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Ji Eun Oh
, Hei-Ryeo YoonJournal of The Korean Society of Food Culture :: Vol.35 No.4 pp.333-341
DOI:https://doi.org/10.7318/KJFC/2020.35.4.333
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Ji Eun Oh, Hei-Ryeo Yoon
Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.333-341
DOI:https://doi.org/10.7318/KJFC/2020.35.4.333