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KMID : 0881720040190010031
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Journal of Food Hygiene and Safety
2004 Volume.19 No. 1 p.31 ~ p.37
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Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean Soybean Paste -Amino Nitrogen, Amino Acids, and Color-
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Abstract
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KEYWORD
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traditional Korean soybean paste, amino nitrogen, total amino acids, free amino acids, color
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FullTexts / Linksout information
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Listed journal information
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