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Woo Kyoun Cho
, Jae Young Lee, Hee Jung ParkJournal of The Korean Society of Food Culture :: Vol.38 No.5 pp.304-313
DOI:https://doi.org/10.7318/KJFC/2023.38.5.304
Open abstract
Woo Kyoun Cho, Jae Young Lee, Hee Jung Park
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.304-313
DOI:https://doi.org/10.7318/KJFC/2023.38.5.304