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KMID : 1159420020080020075
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Journal of korean Society Hygienic Sciences
2002 Volume.8 No. 2 p.75 ~ p.85
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Taste Characteristics of Meju and Kanjang Made with Barley Bran
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Lee Suk-Il
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Abstract
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KEYWORD
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barley bran, meju, kanjang, free-sugar, volatile organic acid, non-volatile organic acid, free-amino acid
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