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NTIS 바로가기Culinary research, v.7 no.1, 2001년, pp.107 - 118
In this study, physical properties and color were measured and sensory evaluation was conducted on the onion kimchi with herb. Onion was produced during the winter season at Muan area. It means that water content of the onion was least of all the seasons. Onion kimchi was made with various herbs and...
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