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KMID : 1011619860020010038
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Korean Journal of Food and Cookey Science
1986 Volume.2 No. 1 p.38 ~ p.44
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Effects of the Kind and Concentration of Salt on Oxidation of Lipids and on Formation of Flavor Components in Fermented Anchovies
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Chang Pack-Kyung
Lee Hye-Soo
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Abstract
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