Effect of Extract or Crude Enzyme Extracted from the Fruit of Paper Mulberry (Broussonetia kazinoki Siebold) on Tenderness and Palatability of Jangchorim (닥나무 열매(緖寶子)의 농축액과 조효소가 장조림의 맛과 연화에 미치는 영향)
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- Korean journal of food and cookery science
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- v.13 no.5
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- pp.617-622
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- 1997