KMID : 0380620000320020410
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Korean Journal of Food Science and Technology 2000 Volume.32 No. 2 p.410 ~ p.416
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Changes in Microflora and Enzyme Activities of Kochujang Prepared with Aspergillus oryzae , Bacillus licheniformis and Saccharomyces rouxii during Fermentation
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Abstract
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KEYWORD
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