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Quality Characteristics of Jook Prepared with Hericium erinaceum Powder

Bock-Hee Park, Gyong-Mi Ko, Eun-Raye Jeon

Journal of The Korean Society of Food Culture :: Vol.30 No.2 pp.227-232

DOI:https://doi.org/10.7318/KJFC/2015.30.2.227 Download PDF Export Citation
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Journal of The Korean Society of Food Culture

Korean Society of
Food Culture (KSFC)

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