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Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412
DOI:https://doi.org/10.7318/KJFC/2015.30.4.406
Open abstract
Journal of The Korean Society of Food Culture :: Vol.30 No.4 pp.406-412
DOI:https://doi.org/10.7318/KJFC/2015.30.4.406
Open abstract