Nutritional Evaluation of Muscle Protein of Flounder, Limanda herzensteini, Dried by Different Methods (참가자미 육단백질(肉蛋白質)의 건조방법(乾燥方法)에 따른 영양학적(營養學的) 품질변화(品質變化))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.7 no.1
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- pp.1-6
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- 1978