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KMID : 1024420080120040226
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Food Engineering Progress
2008 Volume.12 No. 4 p.226 ~ p.230
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Changes in Microbial Growth and Quality Characteristics during Fermentation of Dolsan Leaf Mustard (Brassica juncea) Kimchi
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Kim Du-Woon
Seo Yoon-Joo
Jung Bok-Mi
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Abstract
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KEYWORD
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Dolsan Leaf mustard, microbial growth, quality characteristics, sensory evaluation
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