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KMID : 0525720060110040213
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Journal of Chitin and Chitosan
2006 Volume.11 No. 4 p.213 ~ p.217
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Change in Quality of Calcium-Fortified Kimchi during Fermentation
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Lee Mi-Seon
Oh Kyung-Taek
Kim Young-Ju
Park Ro-Dong
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Abstract
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KEYWORD
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cuttlebone power, calcium kimchi, sensory evaluation
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