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KMID : 1011620040200050436
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Korean Journal of Food and Cookey Science
2004 Volume.20 No. 5 p.436 ~ p.443
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The Physico-chemical and Sensory Characteristics of Kakdugi with Frozen Mashed Red Pepper during Storage
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Sul Min-Sook
Hwang Sung-Yeon
Park So-Hee
Kim Jong-Gun
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Abstract
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KEYWORD
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