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KMID : 0881719980130040332
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Journal of Food Hygiene and Safety
1998 Volume.13 No. 4 p.332 ~ p.336
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Effect of Temperature, pH and Salt Concnetration on formation of N-nitrosamines during Kimchi Fermentation
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Abstract
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KEYWORD
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Kimchi, Nitrosamine, Nitrosodimethylamine, Ripening temperature, pH, Salinity
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Listed journal information
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