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Quality Characteristics of Peeled-Chestnuts based on the Degree of Gelatinization during Storage

Ja-Young Hwang
  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/377216
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한국식품영양학회 학술대회논문집
2009년도 한국식품영양학회 동계학술대회 (2009.12)
p.164
한국식품영양학회 (The Korean Society of Food and Nutrition)
저자
  • Ja-Young Hwang(Dept. of Food and Nutrition, DongNam Health University)
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Ja-Young Hwang. (2009). Quality Characteristics of Peeled-Chestnuts based on the Degree of Gelatinization during Storage. 2009년도 한국식품영양학회 동계학술대회, 164-164.

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