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KMID : 1011620030190050591
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 5 p.591 ~ p.595
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The Effect of Jujubi, Ginseng and Garlic on the TBA value and microbial count of Samgaetang during Refrigerated Storage
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Park Oak-Joo
Kim Na-Young
Han Myung-Joo
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Abstract
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KEYWORD
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