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KMID : 0881720010160030188
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Journal of Food Hygiene and Safety
2001 Volume.16 No. 3 p.188 ~ p.193
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Antimicrobial Activities of Viscous Substance from Chongkukjang Fermented with different bacillus spry
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Abstract
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KEYWORD
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antimicrobial activity, chongkukjang slime, Bacillus subtilis CH-1
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