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KMID : 0380620120440020202
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Korean Journal of Food Science and Technology
2012 Volume.44 No. 2 p.202 ~ p.206
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Quality Evaluation of Vinegar Manufactured using Rice and Rosa rugosa Th
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Lee Jae-Cheol
Han Woo-Cheul
Lee Je-Hyuk
Jang Ki-Hyo
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Abstract
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KEYWORD
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acetic acid fermentation, cooked rice, Rosa rugosa Thunb., uncooked rice, vinegar
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