The Quality Characteristics of Beef Jerky According to the Kinds of Saccharides and the Concentrations of Green Tea Powder (당의 종류와 녹차가루 첨가량에 따른 육포의 품질특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.31 no.2
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- pp.230-235
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- 2002