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KMID : 1011619860020020068
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Korean Journal of Food and Cookey Science
1986 Volume.2 No. 2 p.68 ~ p.75
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Changes of Texture in terms of the Contents of Cellulose, Hemicellulose and Pectic Substances during Fermentation of Radish Kimchi
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Jung Guy-Hwa
Lee Hye-Soo
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Abstract
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