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일반대학원
식품공학과
Theses_Master
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2010
다양한 반응 조건에서 제조한 glutathione-Maillard 반응산물 첨가가 쇠고기 육수의 관능적 특성 및 기호도에 미치는 영향
권구영
Master's Thesis
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