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Bulletin of Food Technology
(식품기술)
Volume 3 Issue 2
/
Pages.35-40
/
1990
/
1226-0452(pISSN)
Korea Food Research Institute (한국식품연구원)
Lysozyme 및 Glycine의 첨가가 막걸리의 품질에 미치는 영향
Lee, Seong-Gi
이성기
(응용연구실)
Published : 1990.06.05
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