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KMID : 1134820020310040653
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Journal of the Korean Society of Food Science and Nutrition
2002 Volume.31 No. 4 p.653 ~ p.657
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Processing of Functional Enzyme - hydrolyzed Sauce from Anchovy Sauce and Soy Sauce Processing By - products - 1. Optimization of Hydrolysis Conditions by Response Surface Methodology
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김훈/Kim H
이정석/차용준/Lee JS/Cha YJ
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Abstract
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