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KMID : 0665220060190040473
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 4 p.473 ~ p.481
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Quality Changes of Cucumber Kimchi Prepared with Different Minor Ingredients during Fermentation
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Paik Jae-Eun
Jung Hyeon-A
Bae Hyun-Joo
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Abstract
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KEYWORD
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cucumber kimchi, ingredient, fermentation
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