Studies on the Shellfish Processing -4. The Changes of Pigment Retention and Water Absorbing Capacity of Dehydrated Surf Clam Meat during Storage- (패류 가공에 관한 연구 -4. 개량조개 건제품 저장중의 색소 잔존율 및 흡수율의 변화에 대하여-)
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- Korean Journal of Food Science and Technology
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- v.3 no.1
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- pp.52-56
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- 1971