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KMID : 1011620010170060625
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Korean Journal of Food and Cookey Science
2001 Volume.17 No. 6 p.625 ~ p.633
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The Quality Characteristics of Kimchi Prepared with Salt-fermented Toha Jeot Juice
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Park Bok-Hee
Oh Bong-Yun
Cho Hee-Sook
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Abstract
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