KMID : 1134820040330030553
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Journal of the Korean Society of Food Science and Nutrition 2004 Volume.33 No. 3 p.553 ~ p.559
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Retardation of Kimchi Fermentation by Addition of Glucono - ¥ä - lacton
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ÇÑÁø¼÷/Han JS
°Áؼö/Kang JS
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Abstract
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KEYWORD
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