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홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi

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This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteok-galbi. The tteokgalbi was prepared using four types of salt: 1.5% purifi...

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