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Kang, S.M., Yang, W.S., Kim, Y.C., Joung, E.Y. and Han, Y.G. Strain improvement of Leuconostoc mesenteroides for kimchi fermentation and effect of starter. Korean J. Appl, Microbiol. Biotechnol. 23: 461-471 (1995)
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Kim, W.J., Kang, K.O., Kyung, K.H. and Shin, J.I. Addition of salts and their mixtures for improvement of storage stability of kimchi. Korean J. Food Sci. Technol. 23: 188-191 (1991)
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Kim, D.K., Kim, S.Y., Lee, J.K. and Noh, B.S. Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol. 32: 889-895 (2000)
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Son, Y.M., Kim, K.O., Jeon, D.W. and Kyung, K.H. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of kimchi during fermentation. Korean J. Food Sci. Technol. 28: 888-896 (1996)
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Song, M.S., Lee, Y.C., Cho, S.S. and Kim, B.C. The Use of SAS 'Statistical Data Analysis'-Regression Analysis. Ja-Yu Academi, Seoul (1993)
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