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Keum-Ok Lee
, Wookyoun ChoJournal of The Korean Society of Food Culture :: Vol.38 No.6 pp.373-380
DOI:https://doi.org/10.7318/KJFC/2023.38.6.373
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Keum-Ok Lee, Wookyoun Cho
Journal of The Korean Society of Food Culture :: Vol.38 No.6 pp.373-380
DOI:https://doi.org/10.7318/KJFC/2023.38.6.373