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KMID : 0380620020340050873
Korean Journal of Food Science and Technology
2002 Volume.34 No. 5 p.873 ~ p.878
Comparison of Characteristics of Koji Manufactured with Bacillus subtilis B-4 and Aspergillus oryzae F-5


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ÇмúÁøÈïÀç´Ü(KCI)