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KMID : 1134820060350060754
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 6 p.754 ~ p.760
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Quality Characteristics of Canned Kimchi Prepared by Minimal Thermal Processing
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홍정진/Hong JJ
최홍식/이동선/Cheigh HS/Lee DS
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Abstract
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KEYWORD
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canned kimchi, minimal thermal processing, quality characteristics, storage stability
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FullTexts / Linksout information
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