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Browsing "식품생명공학과" byAuthorKim, Sang Sook
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Showing results 1 to 2 of 2
Issue Date
Title
Author(s)
Type
2020
Effect of added hydrolyzed vegetable proteins on consumers' response for Doenjang (Korean traditional fermented soybean paste) soup
김광옥
Article
2018
Importance of Applying Condiments in a Commonly Consumed Food System for Understanding the Association Between Familiarity and Sensory Drivers of Liking: A Study Focused on Doenjang
김광옥; 이소민
Article
1
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