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KMID : 1134820050340091450
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Journal of the Korean Society of Food Science and Nutrition
2005 Volume.34 No. 9 p.1450 ~ p.1458
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Quality Characteristics of Mul - kimchi Prepared Using Eastern Deep Seawater Added with Chitosan - Ascorbate
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이예경/Lee YK
신경옥/노홍균/김순동/Shin KO/No HK/Kim SD
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Abstract
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KEYWORD
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