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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.35 no.1 = no.167, 2003년, pp.7 - 14
허윤정 (중앙대학교 식품공학과) , 조영주 (중앙대학교 식품공학과) , 김종기 (중앙대학교 원예과학과) , 박기환 (중앙대학교 식품공학과)
Physico-chemical and sensory characteristics of six dongchimi cultivars were evaluated. Moisture and sugar contents were 94.2% and
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