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구운소금의 항균효과
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Chung Soo Hyun | - |
| dc.date.accessioned | 2021-08-31T05:34:35Z | - |
| dc.date.available | 2021-08-31T05:34:35Z | - |
| dc.date.created | 2021-04-22 | - |
| dc.date.issued | 2008-06-19 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/56994 | - |
| dc.publisher | 한국식품과학회 | - |
| dc.subject | 구운소금, 항미생물 | - |
| dc.title | 구운소금의 항균효과 | - |
| dc.type | Conference | - |
| dc.contributor.affiliatedAuthor | Chung Soo Hyun | - |
| dc.identifier.bibliographicCitation | 한국식품과학회 학술대회 | - |
| dc.relation.isPartOf | 한국식품과학회 학술대회 | - |
| dc.citation.title | 한국식품과학회 학술대회 | - |
| dc.citation.conferencePlace | KO | - |
| dc.citation.conferencePlace | 광주 김대중컨벤션센터 | - |
| dc.citation.conferenceDate | 2008-06-18 | - |
| dc.type.rims | CONF | - |
| dc.description.journalClass | 2 | - |
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