Effect of Soused Shrimp and Cooked Glutinous Rice Flour on the Changes of Low Molecular Nitrogen Compounds Content during Kimchi Fermentation (새우젓 및 찹쌀풀 첨가가 김치발효중 저급 질소화합물 함량에 미치는 영향)
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- Journal of the Korean Society of Food Culture
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- v.9 no.2
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- pp.125-130
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- 1994