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Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.218-225
DOI:https://doi.org/10.7318/KJFC/2024.39.4.218
Open abstract
Journal of The Korean Society of Food Culture :: Vol.39 No.4 pp.218-225
DOI:https://doi.org/10.7318/KJFC/2024.39.4.218