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KMID : 1011619950110010037
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 1 p.37 ~ p.43
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Evaluation of the degree of maturity of Chinese cabbage blades and midribs pretreated with dilute acetic acid solutions during Kimchi fermentation
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Chung Dae-Rim
Lee Hye-June
Woo Soon-Ja
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Abstract
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