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KMID : 0380919870160020075
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Journal of the Korean Society of Food Nutrition
1987 Volume.16 No. 2 p.75 ~ p.82
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Storage of Salted Chinese Cabbages for Kimchi - Ⅰ. Physicochemical and Microbial Changes During Salting of Chinese Cabbages
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김중만/Kim JM
김인숙/양희천/Kim IS/Yang HC
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Abstract
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KEYWORD
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