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KMID : 0380919850140010067
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Journal of the Korean Society of Food Nutrition
1985 Volume.14 No. 1 p.67 ~ p.71
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Studies on the Lipids in Korean Soybean Fermented Foods - Ⅱ. Changes of Lipid Composition during Daenjang Fermentation (Ripening)
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이숙희/Rhee SH
최홍식/Cheigh HS
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Abstract
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KEYWORD
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