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KMID : 1011620040200010086
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 1 p.86 ~ p.94
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The Changes of Hardness and Microstructure of Dongchimi according to different kinds of water
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Shim Young-Hyun
Ann Gee-Jung
Kim Jee-Eun
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Abstract
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