KMID : 1011619970130050578
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Korean Journal of Food and Cookey Science 1997 Volume.13 No. 5 p.578 ~ p.584
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Optimal Temperature and Salt Concentration for Low Salt Dongchimi Juice Preparation
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Um Dae-Hyun
Chang Hak-Gil Kim Jong-Goon Kim Woo-Jung
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Abstract
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KEYWORD
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