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KMID : 1011620050210010001
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 1 p.1 ~ p.11
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A study on the quality of Naengmyon Broth - Sensory and Microbiological properties by fermentation and addition of Dongchimi -
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Kim Hyung-Ryul
Jang Myung-Sook
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Abstract
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