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Hye-In Ji
, Kyung-Hee KimJournal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72
DOI:https://doi.org/10.7318/KJFC/2022.37.1.61
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Hye-In Ji, Kyung-Hee Kim
Journal of The Korean Society of Food Culture :: Vol.37 No.1 pp.61-72
DOI:https://doi.org/10.7318/KJFC/2022.37.1.61