KMID : 1134820050340040538
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Journal of the Korean Society of Food Science and Nutrition 2005 Volume.34 No. 4 p.538 ~ p.543
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Effect of the Beet Addition on the Quality of American Preferred Kimchi during Fermentation
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¾çÀ¯Áø/Yang YJ
ÇÑÁö¼÷/Han JS
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Abstract
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KEYWORD
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