KMID : 1134820050340081226
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Journal of the Korean Society of Food Science and Nutrition 2005 Volume.34 No. 8 p.1226 ~ p.1231
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Quality Characteristics of Traditional Kochujang Adding Pear Juices during Fermentation
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À¯¹Ì¿µ/Yoo MY
Á¤±ÇÇõ/¾çÁö¿µ/Jung KH/Yang JY
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Abstract
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KEYWORD
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