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KMID : 1134820010300040641
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Journal of the Korean Society of Food Science and Nutrition
2001 Volume.30 No. 4 p.641 ~ p.645
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Preparation and Characteristics of Whelk Internal Organ Jeotgal with the Addition of Fruit Juice
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Abstract
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KEYWORD
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whelk internal organ, pineapple juice, kiwifruit juice, jeotgal, salted and fermented
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Listed journal information
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