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KMID : 0380620060380050655
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Korean Journal of Food Science and Technology
2006 Volume.38 No. 5 p.655 ~ p.658
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Microbiology/Fermentation/Biotechnology : Effect of Tomato Ketchup on Fermentation and Quality of Kimchi
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Park Na-Young
Park Kyeung-Nam
Lee Shin-Ho
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Abstract
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KEYWORD
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tomato ketchup, quality, reduced hot taste, kimchi
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