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KMID : 1011620000160060602
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Korean Journal of Food and Cookey Science
2000 Volume.16 No. 6 p.602 ~ p.608
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Physicochemical and Sensory Properties of Kakdugi Prepared with Fermented Northern Sand Lance Sauce during Fermentation
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Kim Mee-Ree
Oh Yun-Mi
Oh Su-Yeon
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Abstract
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