Effect of Blanching Time, Blanching Water and Power Settings on Minerals Retention in Microwave Blanched Vegetables (Microwave를 이용한 조리방법에 따른 상용채소의 무기질 함량 변화 -시금치와 브로커리-)
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- Korean journal of food and cookery science
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- v.11 no.2
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- pp.98-103
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- 1995