KMID : 1134820020310010075
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Journal of the Korean Society of Food Science and Nutrition 2002 Volume.31 No. 1 p.75 ~ p.80
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Preparation of Low Salt Doenjang Using by Nisin - Producing Lactic Acid Bacteria
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ÀÌÁ¤¿Á/Lee JO
·ùÃæÈ£/Ryu CH
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Abstract
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KEYWORD
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