Studies on the Processing of Powdered Katsuobushi and Its Flavor Constituents 1. Processing Conditions of Powdered Katsuobushi and Its Taste Compounds (분말가쓰오부시의 제조 및 풍미성분에 관한 연구 1. 분미가쓰오부시의 가공조건 및 정미성분)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.21 no.1
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- pp.21-29
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- 1988