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KMID : 1134820050340050721
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Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 5 p.721 ~ p.728
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Quality Characteristics of Pickled Cucumber Prepared with Dry Salting Methods during Storage
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김청희/Kim CH
양윤형/이근종/박완수/김미리/Yang YH/Lee KJ/Park WS/Kim MR
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Abstract
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KEYWORD
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