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KMID : 1011620040200040358
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 4 p.358 ~ p.364
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Physicochemical Characteristics of Onion Kimchi Prepared with Jeot-kal and Chitosan
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Park Bok-Hee
Cho Hee-Sook
Oh Bong-Yun
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Abstract
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