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Author: Sung Soo Kim
1 Articles are founded.
Quality Characteristics of Soup with Whole Milk Powder and Pleurotus eryngii Powder
전지분유와 새송이버섯 분말을 함유한 스프의 품질특성
전지분유와 새송이버섯 분말을 함유한 스프의 품질특성
Su-Yeon Back 
, Sung Soo Kim , Sang-Dong Lim , Jeong-Ryong Do
, Sung Soo Kim , Sang-Dong Lim , Jeong-Ryong Do
J Milk Sci Biotechnol 2017;35(2):113-119.
https://doi.org/10.22424/jmsb.2017.35.2.113
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https://doi.org/10.22424/jmsb.2017.35.2.113
