Quality Characteristics of the Chungkookjang Fermented by the Mixed Culture of Bacillus natto and B. licheniformis (Bacillus natto와 B. licheniformis 혼합 Starter로 제초된 청국장의 품질특성)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.31 no.2
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- pp.204-210
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- 2002