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KMID : 0665419890040020167
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Korean Journal of Food Culture
1989 Volume.4 No. 2 p.167 ~ p.172
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Changes in the Textural Properties of Kimchi during Fermentation
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이철/Lee,Chul
이영남/박길동/윤석인/하승수/Lee,Young Nam/Park,Kill Dong/Yoon,Souk In/Ha,Seoung Soo
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Abstract
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KEYWORD
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