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피인용 문헌
- The Quality Characteristics of Foods by Applying Liquid Immersion Freezing Technology vol.24, pp.1, 2016, https://doi.org/10.13050/foodengprog.2020.24.1.88
- Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator vol.24, pp.3, 2016, https://doi.org/10.13050/foodengprog.2020.24.3.207