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KMID : 1024420020060010079
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Food Engineering Progress
2002 Volume.6 No. 1 p.79 ~ p.84
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The Preservative Effect of Carbon Dioxide against Microbial Spoilage of Fermented Bread
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Lee Key-Pyoung
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Abstract
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KEYWORD
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carbon dioxide, fermented bread, microbial spoilage, preservative
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