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Park, DC, Park, JH, Goo, YS, Han, JH, Byun, DS, Kim, YM, Kim, YM and Kim, SB : Effects of Salted Fermented Fish Products and Their Alternatives on Angiotensin Converting Enzyme Inhibitory Activity of Kimchi During Fermentation, J. Food SCI. Technol., 32(4):920-927, 2000
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Cho Y : Effect of lactic acid bacteria and temperature on Kimchi fermentation. Seoul University Ph D, 1990
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Yoon HS : Effect of Yeast extract as a Substitute for Femented Fish Juice in Kimchi Processing. Sookmyung Women's University Graduate School, 2001
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Son, YK : Effect of Pasteurization on Quality Characteristics and Storage Stability of Kimchu Juice. Sookrnyung Women's University Graduate Schoo. 1999
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Sim, ST, Kim, KJ and Kyung, KH : Effect of Soluble-Solids Contents of Chinese Cabbages on Kimchi Fermentation, J. Food' SCI. Technol., 22(3):278-284, 1990
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Kim, KO and Kim WH : Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation. J. Food SCI. Technol. 26(3) : 324, 1994
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Park, DC, Park, JH, Goo, YS, Han, JH, Byun, DS, Kim, YM, Kim, YM and Kim, SB : Effects of Salted - Fermented Fish Products and Their Alternatives on NitriteScavenging Activity of Kimchi During Fermentation, J. Food SCI. Technol., 32(4):942-948, 2000
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