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KMID : 1011620000160020173
Korean Journal of Food and Cookey Science
2000 Volume.16 No. 2 p.173 ~ p.181
Changes of the Volatile Basic Nitrogen and Free Amino Acids according to the Fermentation of Low Salt Fermented Squid
Oh Sung-Cheon

Cho Jung-Soon
Nam Hae-Young
Abstract
KEYWORD
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