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