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Yeo wool Kang
, Hee Sun JeongJournal of The Korean Society of Food Culture :: Vol.35 No.2 pp.156-166
DOI:https://doi.org/10.7318/KJFC/2020.35.2.156
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Yeo wool Kang, Hee Sun Jeong
Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.156-166
DOI:https://doi.org/10.7318/KJFC/2020.35.2.156