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