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Hyeyun Kang
, Lana ChungJournal of The Korean Society of Food Culture :: Vol.35 No.3 pp.233-240
DOI:https://doi.org/10.7318/KJFC/2020.35.3.233
Open abstract
Hyeyun Kang, Lana Chung
Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.233-240
DOI:https://doi.org/10.7318/KJFC/2020.35.3.233