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KMID : 1011619980140050463
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Korean Journal of Food and Cookey Science
1998 Volume.14 No. 5 p.463 ~ p.467
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Studies on Taste Compound Content and Reasearch on Condition of Comsumer Attitude to Traditional Korean Soy Sauce with Varing Meju Type and Fermentation Jars
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Sohn Kyung-Hee
Lee Hyun-Jou
Park Hyun-Kyung
Park Ok-Jin
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Abstract
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