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KMID : 1134820050340040529
Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 4 p.529 ~ p.537
Browning Characteristics of Ssamjang during Storage
김용국/Kim YK
김성주/장규섭/Kim SJ/Chang KS
Abstract
KEYWORD
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학술진흥재단(KCI)