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KMID : 1007520060150020298
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Food Science and Biotechnology
2006 Volume.15 No. 2 p.298 ~ p.302
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Changes in Microorganisms, Enzyme Activities, and Gas Formation by the Addition of Mustard Powder on Kochujang with Different Salt Concentration
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Oh Ji-Young
Kim Yong-Suk
Shin Dong-Hwa
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Abstract
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KEYWORD
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kochujang, mustard, gas formation, Low-salt, yeast
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