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    3 research outputs found

    Purchase Accommodation Attitude of Commercial Stock Merchandise- Focused on Cuisiniers of Deluxe Hotels -

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    'Culinary Society of Korea'
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    The Analysis of Physicochemical and Sensory Characteristics in Brown Stock- Comparison of Traditional Method and High-Pressure Extracted Method -

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    'Culinary Society of Korea'
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    The Effect of Emulsifier on the Characteristics of Defatted Soy Flour Bread

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    'Culinary Society of Korea'
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