Changes in Sensory and Physical Characteristics of Wanjajeon during Chill Storage for Hospital Cook/chill Foodservice System (병원급식에서 냉장저장급식제도를 위해 조리된 완자전의 냉장저장 중 관능적, 물성적 특성의 변화)
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- Korean journal of food and cookery science
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- v.13 no.4
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- pp.410-416
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- 1997