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대체육 완자와 육류 완자의 품질 특성 비교
Korean Journal of Food and Cookery Science
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10.9724/kfcs.2021.37.5.371
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2021
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Vol 37
(5)
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pp. 371-378
Author(s):
혜연 강
◽
보라 이
◽
라나 정
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