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KMID : 1011620030190020210
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 2 p.210 ~ p.215
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Characterization of salted Chinese cabbage in relation to salt content, temperature and time
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Shim Young-Hyun
Ann Gee-Jung
Yoo Chang-Hee
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Abstract
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KEYWORD
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