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KMID : 0382420000260010001
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Korean Journal of Environmental Health Society
2000 Volume.26 No. 1 p.1 ~ p.9
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Studies on the Development of Processed Foods of Greenhouse Horticultural Commodities in the South Area -Effects of Chitosans on the Quality of Cucumber Pickles-
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Kim Bong-Seob
Park Kwnag-Sik
Suh Myung-Gyo
Seo Zae-Sin
Hur Jong-Wha
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Abstract
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KEYWORD
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Red crab chitosan, Fungal chitosan, Cucumber Pickle, Turbidity
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