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KMID : 0380919750040010007
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Journal of the Korean Society of Food Nutrition
1975 Volume.4 No. 1 p.7 ~ p.12
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Studies on manufacturing of cheese by using bacillus subtilis sporangiospore
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임낙용/Rim NR
박충웅/황호관/Park CU/Hwang HG
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Abstract
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KEYWORD
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