References
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- 衛生試驗法主解 日本藥學會
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These collection of Chonnam University
v.32 Quality characteristics of kimchis with different ingredients Na, A H.;Shin, M.S.;Jhon, D.Y.;Hong, Y H;Lim, H.S. - Korean J. Food Sci. Technol. v.31 Effect of NaCl concentration and fermentation temperature on the quality of Mul-kimchi Oh, J Y;Hahn, Y.S.
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- 제1회 인제식품과학 Forum 논총 영양과학면에서 본 한국의 전래음식, 전통식품의 새로운 인식과 바람직한 발전 이기열
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