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Hyun Jung Lim
, Jong Soon ChoiJournal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165
DOI:https://doi.org/10.7318/KJFC/2024.39.3.156
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Hyun Jung Lim, Jong Soon Choi
Journal of The Korean Society of Food Culture :: Vol.39 No.3 pp.156-165
DOI:https://doi.org/10.7318/KJFC/2024.39.3.156