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KMID : 0665220020150030241
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Korean Journal of Food and Nutrition
2002 Volume.15 No. 3 p.241 ~ p.249
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The Properties of Cucumber Kimchi of Different Species during Fermentation
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이혜정/Lee, Hye-Jeong
김정근/고종명/허명제/Kim, Joung Keun/Go, Jong Myeong/Hur, Myeong Je
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Abstract
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