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KMID : 1134820030320060847
Journal of the Korean Society of Food Science and Nutrition
2003 Volume.32 No. 6 p.847 ~ p.854
Takju Brewing Using the Uncooked Germed Brown Rice at Second Stage Mash
송재철/Song JC
박현정/Park HJ
Abstract
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학술진흥재단(KCI)