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KMID : 0380919830120040342
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Journal of the Korean Society of Food Nutrition
1983 Volume.12 No. 4 p.342 ~ p.349
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Changes of Proteolytic Activity and Amino Acid Composition of the Tissue Extract from Sea Cucumber Entrails during Fermentation with Salt
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이기찬/Lee GC
조득문/변대석/주현규/변재형/Cho DM/Byun DS/Joo HK/Pyeun JH
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Abstract
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KEYWORD
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