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KMID : 1011620000160010057
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 1 p.57 ~ p.64
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Sensory and Microbiological Properties of Dongchimi added with Gatt (Brassica juncea)
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Park Jung-Eun
Kim Hyung-Ryul
Jang Myung-Sook
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Abstract
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