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NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.35 no.4, 2006년, pp.476 - 481
정유경 (대구가톨릭대학교 식품외식산업학부 식품공학) , 이예경 (대구가톨릭대학교 식품외식산업학부 식품공학) , 노홍균 (대구가톨릭대학교 식품외식산업학부 식품공학) , 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학)
Effect of chitosan addition (0, 0.5 and 1% of steamed soybeans) on quality of chungkukjang fermented by Bacillus licheniformis at
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