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KMID : 1011620050210040545
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Korean Journal of Food and Cookey Science
2005 Volume.21 No. 4 p.545 ~ p.555
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Physicochemical and Microbial Characteristics of Oiji Prepared with Dry Salting Methods during Low Temperature Storage
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Kwon Oh-Yun
Yang Yun-Hyoung
Park Wan-Soo
Kim Mee-Ree
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Abstract
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