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KMID : 0380919860150010063
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Journal of the Korean Society of Food Nutrition
1986 Volume.15 No. 1 p.63 ~ p.68
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Studies on the Bacteriological Properties of Loin Ham during Curing Period
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정영건/Chung YG
현인환/양성호/김종규/Hyun IH/Yang SH/Kim JK
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Abstract
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