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KMID : 1011619970130050569
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Korean Journal of Food and Cookey Science
1997 Volume.13 No. 5 p.569 ~ p.577
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Effect of Temperature and NaCl Concentration on the Characteristics of Baik Kimchi
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Kang Kun-Og
Kim Woo-Jung
Lim Hyun-Su
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Abstract
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KEYWORD
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