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KMID : 1011619940100010001
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Korean Journal of Food and Cookey Science
1994 Volume.10 No. 1 p.1 ~ p.7
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Major Components(Organic acids, Alcohols, Fusel Oil) and Sensory Properties of Traditional Ewhaju during Brewing
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Kim Jung-Ok
Kim Jong-Goon
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Abstract
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KEYWORD
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