KMID : 1134820040330061006
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 6 p.1006 ~ p.1012
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Physicochemical and Sensory Properties of Commercial Salt - Fermented Shrimp
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¿À»óÈñ/Oh SH
¼ºÅÂÈ/Çã¿Á¼÷/¹æ¿Á±Õ/ÀåÇØÃá/½ÅÇö¼ö/±è¹Ì¸®/Sung TH/Heo OS/Bang OK/Chang HC/Shin HS/Kim MR
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Abstract
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KEYWORD
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