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Kyungsoo Han
, Haeyoung Lee, Sunhwa Shin, Insuk ChaiJournal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195
DOI:https://doi.org/10.7318/KJFC/2022.37.3.179
Open abstract
Kyungsoo Han, Haeyoung Lee, Sunhwa Shin, Insuk Chai
Journal of The Korean Society of Food Culture :: Vol.37 No.3 pp.179-195
DOI:https://doi.org/10.7318/KJFC/2022.37.3.179