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KMID : 1011619980140010001
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 1 p.1 ~ p.8
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Fermentative Characteristics of Kimchi Prepared by Addition of Different Kinds of Minor Ingredients
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Lee Jin-Heui
Cho Young
Hwang In-Kyeong
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Abstract
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KEYWORD
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