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2 Young HT, "Studies on nutrient components between the Chungjung chicken meats and general chicken meats" 16 (16): 187-191, 2003
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4 Han KS, "Standardization of recipes for large quantity production of korean foods1" 20 (20): 235-246, 2004
5 Messina M, "Soyfoods, soybean isoflavones, and bone health: a brief overview" 10 (10): 63-68, 2000
6 Kwon BS, "Seed protein content and fatty acid composition of black seeded soybeans collected from southwestern islands" 47 (47): 240-243, 2002
7 Shon DH, "Screening of antithrombotic peptides from soybean paste by the microplate method" 28 : 684-688, 1996
8 Korean Nutrition Society, "Recommended Dietary Allowances for Koreans 7th revision" Korean Nutrition Society 2000
9 Miller CD, "Reation of nutrients in commercially prepared soybean curd" 1952
10 Kim WK,, "Purification and characterization of fibrinolytic enzyme produced from Bacillus sp strains CK 11-4 screened from Chungkookjang" 62 : 2482-2488, 1996
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