KMID : 1134820040330050875
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 5 p.875 ~ p.879
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Quality of Soybean Paste (Doenjang) Prepared with Sweet Tangle, Sea Mustard and Anchovy Powder
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±è¼±Àç/Kim SJ
¹®Áö¼÷/¹ÚÁ¤¿í/¹ÚÀιè/±èÁ¤¸ñ/ÀÓÁ¾È¯/Á¤¼øÅÃ/°¼º±¹/Moon JS/Park JW/Park IB/Kim JM/Rhim JW/Jung ST/Kang SG
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Abstract
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KEYWORD
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