Emission Characteristics of Odorous Sulfur Gases from Food Types: A Case Study on Boiled Egg, Milk, Canned Meat, and Strawberry (음식물의 악취 황화합물 발생특성 조사: 계란, 우유, 고기통조림, 딸기에 대한 사례 연구)
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- Journal of Korean Society for Atmospheric Environment
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- v.29 no.5
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- pp.615-624
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- 2013