:: Journal of The Korean Society of Food Culture ::

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Quality Characteristics of Jeungpyun Added with Goji berry Powder for the Elderly

Hyun Jung Jang, Na Young Kim, Up Sik Kim, Myung Joo Han

Journal of The Korean Society of Food Culture :: Vol.31 No.5 pp.473-480

DOI:https://doi.org/10.7318/KJFC/2016.31.5.473
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