Evaluation of Thermal Processes for Canned Marine Products (2) Canned Smoked Oyster in Oil and Canned Boiled Oyster in Brine (수산물통조림의 살균조건에 관한 연구(2) 굴 훈제 기름담금 통조림 및 굴 보일드 통조림)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.17 no.3
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- pp.165-169
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- 1984