KMID : 1134820050340030420
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Journal of the Korean Society of Food Science and Nutrition 2005 Volume.34 No. 3 p.420 ~ p.426
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Effect of Garlic on Lipids of Low Salted Anchovy during Fermentation
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±Ç¿Àõ/Kwon OC
½ÅÁ¤Çý/¼º³«ÁÖ/Shin JH/Sung NJ
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Abstract
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KEYWORD
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