Studies on the Processing of Powdered Katsuobushi and Its Flavor Constituents 3. Volatile Flavor Components of Powdered Katsuobushi (분말가쓰오부시의 제조 및 풍미성분에 관한 연구 3. 분말가쓰오부시의 향기성분)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.22 no.4
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- pp.169-176
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- 1989