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KMID : 1024420000040030182
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Food Engineering Progress
2000 Volume.4 No. 3 p.182 ~ p.187
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Changes of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
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Doh Y. H.
Park J. B.
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Abstract
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KEYWORD
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Kimchi, Salting process, Chinese cabbage, cutting force, textural change
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FullTexts / Linksout information
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Listed journal information
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