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Analysis of microflora ingochujang, Korean traditional fermented food

✍ Scribed by Seo-Jung Jang; Yu-Jin Kim; Jung-Min Park; Young-Seo Park

Book ID: 106266897
Publisher: The Korean Society of Food Science and Technology
Year: 2011
Tongue: English
Weight: 199 KB
Volume: 20
Category: Article
ISSN: 1226-7708
DOI: 10.1007/s10068-011-0197-0

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