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KMID : 1011619950110030226
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 3 p.226 ~ p.232
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Effects of the Salting of Chinese cabbage on Taste and Fermentation of Kimchi
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Song Joo-Eun
Kim Myung-Sun
Han Jae-Sook
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Abstract
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KEYWORD
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