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Huijung Choi
, Byungyong AhnJournal of The Korean Society of Food Culture :: Vol.38 No.2 pp.119-127
DOI:https://doi.org/10.7318/KJFC/2023.38.2.119
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Huijung Choi, Byungyong Ahn
Journal of The Korean Society of Food Culture :: Vol.38 No.2 pp.119-127
DOI:https://doi.org/10.7318/KJFC/2023.38.2.119