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KMID : 1011620030190060694
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Korean Journal of Food and Cookey Science
2003 Volume.19 No. 6 p.694 ~ p.700
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A Study on the Quality Characteristics of Doenjang Prepared with Paecilomyces japonica, from Silkworm
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Bang Hye-Yeol
Kim Gun-Hee
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Abstract
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