KMID : 0380620050370030449
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Korean Journal of Food Science and Technology 2005 Volume.37 No. 3 p.449 ~ p.455
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Microbiology/Fermentation/Biotechnology : Fermentation Characteristics of Low Salted Kochujang Prepared with Mixture of Sub-materials
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±èµ¿ÇÑ/Kim DH
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Abstract
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KEYWORD
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Low salted kochujang, sub-materials, physicochemical properties
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