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KMID : 1011619950110030309
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Korean Journal of Food and Cookey Science
1995 Volume.11 No. 3 p.309 ~ p.315
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Effects of Salt-Fermented Fish and Chitosan Addition on the Pectic Substance and the Texture Changes of Kimchi during Fermentation
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Ahn Sun-Choung
Lee Gui-Chu
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Abstract
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