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콩 및 콩 가공식품의 조리 조건에 따른 Isoflavone 함량 변화

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Authors
전기숙
Advisor
황인경
Issue Date
1997
Publisher
서울大學校 大學院
Description
학위논문(석사)--서울大學校 大學院 :食品營養學科,1997.
Language
Korean
URI
http://dcollection.snu.ac.kr:80/jsp/common/DcLoOrgPer.jsp?sItemId=000000078330

http://hdl.handle.net/10371/53299
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College of Human Ecology (생활과학대학)Dept. of Food and Nutrition (식품영양학과)Theses (Master's Degree_식품영양학과)
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