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KMID : 1134820040330101703
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Journal of the Korean Society of Food Science and Nutrition
2004 Volume.33 No. 10 p.1703 ~ p.1708
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Quality Characteristics of Jeungpyun Added Paecilomyces japonica Powder according to Fermentation Time
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박금순/Park GS
박어진/Park EJ
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Abstract
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