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KMID : 1011620010170050472
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Korean Journal of Food and Cookey Science
2001 Volume.17 No. 5 p.472 ~ p.477
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The Quality Assessment of Doenjang Added with Japanese apricot, Garlic and Ginger, and Samjang
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Lee Kyeong-Im
Moon Ran-Ju
Lee Soo-Jin
Park Kun-Young
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Abstract
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