Effect of Frying Methods of Chickens on the Physicochemical Properties of Frying Oil and Fried Chickens in the School Foodservice (학교급식에서의 닭튀김 방법에 따른 튀김유와 튀김닭의 이화학적 특성)
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- Journal of the Korean Dietetic Association
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- v.4 no.1
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- pp.99-108
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- 1998