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Friedrich Mommsens Lehre von den Leistungsstorungen -eine Skizze
Friedrich Mommsens Lehre von den Leistungsstorungen -eine Skizze
성승현, | 한국재산법학회 | 2006 ,
2
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
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