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Changes in Quality Characteristics of Yeast Dried by Various Methods KCI 등재

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  • URLhttps://db.koreascholar.com/Article/Detail/286528
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산업식품공학 (Food Engineering Progress)
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Suk Shin Kim(Major of Food and Nutrition, School of Human Ecology, The Catholic University of Korea) Corresponding author