Color Characteristics of Korean Traditional Soy Sauces Prepared Under Different Processing Conditions
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전민선
(연세대학교 식품영양학과)
손경희 (연세대학교 식품영양학과) 채선희 (연세대학교 식품영양학과) 박현경 (연세대학교 식품영양학과) 전형주 (서일대학 식품영양과) |
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