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KMID : 1011619880040020021
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Korean Journal of Food and Cookey Science
1988 Volume.4 No. 2 p.21 ~ p.30
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A Study on the Cookery of Andong Sikhe(Ⅱ) - Physicochemical Changes upon Fermentation Temperature and Time
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Yoon Suk-Kyung
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Abstract
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KEYWORD
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