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KMID : 1234420020300040415
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Korean Journal of Microbiololgy and Biotechnology
2002 Volume.30 No. 4 p.415 ~ p.419
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Fermentation Characteristics of Kimchi Supplemented with Cheese
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Bae In-Hyu
Choi Seong-Hee
Choi Hee-Young
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Abstract
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KEYWORD
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Kimchi, cheese, lactic acid bacteria, fermentation
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Listed journal information
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