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Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158
DOI:https://doi.org/10.7318/KJFC/2019.34.2.142
Open abstract
Journal of The Korean Society of Food Culture :: Vol.34 No.2 pp.142-158
DOI:https://doi.org/10.7318/KJFC/2019.34.2.142