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KMID : 1011619860020010001
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Korean Journal of Food and Cookey Science
1986 Volume.2 No. 1 p.1 ~ p.10
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A Study on Determining the Optimal Amounts of Fermented Soybean Foods in Various Korean Soups and the Effect of Condiments in Two Basic Stocks
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Jung Kyung-Sook
Woo Koung-Ja
Hong Sung-Ya
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Abstract
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